Ingredients
Method
- Place the tuna belly into a tight fitting pan and add the peppercorns, herbs and olive oil. Add a generous pinch of sea salt. Place over a low to medium heat and leave to cook gently for 4-5 minutes. Once the tuna has just turned colour to a paler tone, turn them both over and cook for 1-2 more minutes. Remove the pan from the heat and leave the tuna to cook in the residual heat of the oil.
- Prepare all your filling ingredients. Cut each bagnat in half and get ready to fill! Remove the tuna from the oil and leave to drain and gently flake the flesh between your fingers.
- Drizzle the base of each bagnat with a little extra virgin olive oil. Add the rocket, artichokes and fennel. And then season this layer with a little salt, pepper and a tiny drizzle of red wine vinegar. Next add the tuna flakes, sliced egg, radishes, onion, olives, broad beans, anchovies and basil leaves.
- Drizzle with even more olive oil and season again with salt and pepper. Add another drizzle of red wine vinegar, pop the lid on and press down firmly. Cut in half and tuck in!
Rate this recipe
Overall Rating:
3.60
(6)
