Tuna "Pan Bagnat" sandwich by Jean-Luc Le Formal

A traditional and delicious provençale recipe by the chef Jean-Luc Le Formal.
By Jean-Luc Le Formal

Serves 6

Preparation time: 15 min

Ingredients

  • 6 small brioche buns, approx. 15g each
  • 6 tbsp. mascarpone
  • 60 ml single cream
  • red tuna fillet
  • soy milk
  • whole hazelnuts, toasted
  • alfalfa
  • 1 whole truffle, finely sliced
  • cauliflower, steamed

Method 

  1. Cut the brioche in half and spread with mascarpone and truffle (4 fine slices).
  2. Add a slice of tuna finely sliced on the diagonal like sashimi, and some alfalfa.
  3. Blend the cooled chilled cauliflower with the cream, season with salt and pepper.
  4. Serve the sandwich on a plate, with the cauliflower cream, toasted hazelnuts and soy milk on the side.

Tuna
Tuna “Pan Bagnat” sandwich
Tasty as well as beautiful !
Photography : José Nicolas

Latest articles

Immortelle: Inside the L'Occitane Research Laboratory

Immortelle: Inside the L'Occitane Research Laboratory

Over an interview, two L'Occitane experts explain their research work around the Corsican Immortelle flower. A key ingredient of the Divine range, it is endowed with amazing anti-aging properties.
Face to Face with Wild Animals on the Côte d’Azur

Face to Face with Wild Animals on the Côte d’Azur

From Alpha Park to the Pelagos Marine Sanctuary, the Alpes-Maritimes region is full of protected natural areas that are among the most beautiful in Europe. Increasingly popular, these wild animal observation sites make for a memorable ecotourism odyssey, between land and sea.
Noëlle Irolla, At the Heart of the Distillation of Essential Oil of Immortelle

Noëlle Irolla, At the Heart of the Distillation of Essential Oil of Immortelle

Facing the bay of Calvi, Noëlle Irolla has been running her small family business specializing in the aromatic plants of Corsica since 1993. Between organic production and family harvests, this enthusiast masters the art of making a very precious nectar: essential oil of Immortelle.