Tuna on Baguette
Fresh tuna served on toasted baguette with crisp radish sprout salad and herb butter slices from Spoonsparrow.
Ingredients
- 150 g radish
- 100 g lentil or soybean sprouts
- 1 tomato
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 400 g tuna fillet
- 2 tbsp oil
- 50 g herb butter (pre-made)
- Salad leaves
- Salt
- pepper (ground)
- 2 baguette rolls
Instructions
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1.
Peel the radish and slice into thin strips; place the strips in very cold water.
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2.
Wash the sprouts and tomato, quarter the tomato, remove seeds and dice. Drain the radish strips, mix with sprouts and tomato, lightly salt and pepper, then marinate with vinegar and olive oil.
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3.
Slice the baguette rolls lengthwise and roast them in a hot oven until golden brown; remove and let cool slightly.
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4.
Cut the tuna fillet into thin slices. Heat 2 tbsp oil in a non‑stick pan over medium heat and sear each side for about 1 minute, seasoning with salt and pepper. Slice the herb butter, add to the pan, and remove from heat; let sit for a few minutes.
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5.
On each baguette slice place a salad leaf, a tuna slice, and some radish sprout salad; serve immediately.
