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Grilled tuna sandwich façon Rossini

August 5, 2011
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It may not seem as the most natural combination with tuna and foie gras, but I can assure you it’s divine!

This is perfect for sunday brunch or as a light lunch.

Buy some nice pain de Campagne from your bakery and rub some olive oil and sea salt on the slices. Put them, along with peppers and courgette on the grill and finally a nice steak of red tuna and some fresh foie gras. Lightly sear the foie gras and tuna on the bbq and put together your sandwich. I serve this with a lemon and tarragon yoghurt and balsamic glaze.

Bon Appétit!

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