Brad's baguette with tuna & avocado tartare. Spread with softened butter and toast until tops are golden brown. Place into a medium sized mixing bowl. Slowly whisk remaining cup oil into vinegar mixture.
Top with red peppers and parsley and close baguette. Wrap baguette tightly with plastic wrap and place between two baking sheets. Place a heavy skillet on top of baking sheet to compress. You can cook Brad's baguette with tuna & avocado tartare using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients of Brad's baguette with tuna & avocado tartare
- It’s 8 oz of sushi grade tuna fillet.
- It’s 1 of medium avocado.
- It’s 1 of French sourdough baguette.
- You need of Onion and chive cream cheese spread.
- Prepare of Softened butter.
- You need 1 1/2 tsp of olive oil.
- It’s 1 1/2 tsp of worchestershire sauce.
- Prepare Pinch of sea salt and black pepper.
- Prepare 1 tsp of minced garlic.
- You need 1/4 tsp of cayenne pepper.
- You need of Monkfish caviar.
Great tuna and great bread are the core components of pan bagnat. I began by draining a couple of jars of our favorite oil‑packed tuna. As for the bread, the most traditional versions feature a single-serving round roll, but a baguette, ciabatta, or bâtard that French bakers slice and sell by the portion is also common. Add tuna, beans, parsley, shallot, and celery; toss to combine.
Brad's baguette with tuna & avocado tartare instructions
- I bought a take and bake baguette. Cook per instructions. If yours is ready omit this step..
- Slice baguette on a bias about 1/2 inch thick. Spread with softened butter and toast until tops are golden brown..
- Cut both the tuna filets and the avocado into 1/4 inch cubes. Place into a medium sized mixing bowl. Add oil, worchestershire, garlic and spices. Mix well. Chill for at least a half hour..
- Spread the cream cheese on top of each baguette. Place about a tbs of tartare on each. Carefully top with caviar. Serve immediately. Enjoy.
Top with tuna salad, and serve. Turkey, brie, lettuce, tomato, red onion, honey mustard, mayonnaise on a Baguette. 🦷Crusty Bread Pan de Cea is a traditional type of bread made in the Municipality of San Cristovo de Cea, in the north-west of the Province of Ourense. It is made by kneading wheat flour, water, salt and masa madre, the previously fermented yeast dough, into an elastic and tough dough. The bread is then kneaded once more and baked in. Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.