Red tuna tian bagnat, serve with maille honey and modena balsamic vinegar mustard mayo.
IngredientsRecipe for 8 Tapas
For the tian bagnat
For the mayo
Preparation time: 30 min
- For the preparationsIn a sauce pan with boiling water, put the quail eggs and cook it for 5 minutes, and refresh it under cold water. Peel it carefully.With a cookies cutter 3 cm size, cut 16 circle of soft bread, put it on a baking tray with a parchement paper and a drizzle of oliv oil, toast it in the oven.With the same cookies cutter, cut 8 circle of green pepper.Cut the quail eggs and the cherry tomatoes in two slices on the high way, to help it, remove the top and the bottom.Cut the tuna in 8 equal cubes, season it on both sides.
- For the mayoIn a bowl, put the yolk of the quail egg, the Maille honey and Modena balsamic vinegar mustard. Season it.Wisk it well by adding the oil gently until you get a nice mayo.
- For the plattingIn a hot pan with oliv oil, sear the tuna cubes on both sides very quickly, it should stay raw inside.Roll the anchovy around the olivs.Put some mayo on one side of the toasts, with small bamboo skeewers, stick an oliv, a toast, a slice of tomatoes, a circle of pepper, a cube of tuna, a slice of egg and finish with another toast.Plate it on a wood board.