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Red Tuna Tian Bagnat, Served with Maille Dijon Originale Mustard Mayo

Red Tuna Tian Bagnat small-bites, served with Maille Dijon Originale Mustard-infused mayo.

Red Tuna Tian Bagnat, Served with Maille Dijon Originale Mustard Mayo


For the tian bagnat

  • 2 thin slices soft bread
  • 80 g red tuna
  • 8 anchovies
  • 4 cherry tomatoes
  • 4 quail eggs
  • 1/2 green pepper
  • 8 pitted Kalamata olives

For the mayo

  • 1 quail egg
  • 15 mL Maille Dijon Originale Mustard
  • 60 mL olive oil
4 people
8 tapas
Prep time:
30 min
Atelier et saveurs

Recipe by Ateliers & Saveurs

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In a sauce pan with boiling water, cook the quail eggs for 5 minutes and rinse with cold water. Carefully peel the quail eggs. With a 3-cm cookie cutter, cut 16 circle of soft bread and place on a baking tray lined with parchment paper. Drizzle with olive oil and toast in the oven until golden brown. With the same cookie cutter, cut 8 circles of green pepper. Remove tops and bottoms of cherry tomatoes and quail eggs and slice in half, vertically. Cut the tuna into 8 cubes, seasoning on both sides.

For the mayo

Whisk quail egg yolk and Maille Dijon Originale Mustard in a small bowl, adding olive oil as you whisk, until it reaches a thick consistency of mayonnaise. Season with salt and pepper.

To serve

Quickly sear tuna cubes on both sides in a hot pan with olive oil, leaving the inside raw for a tartare consistency. Roll the anchovies around the olives. Add some mayo to toasted bread and with a small toothpick or skewer, add the olive, toast, tomato, pepper, tuna, quail egg and toast. Plate on a wood board.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille