Goat Cheese & Tuna

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At a glance
1 pinch Black pepper
1 pinch Fine salt
1 Pressed lemon
5 fl oz Peanut Oil
1 Egg
1 Clove
1 Onion
1 Carrot
12 slices whole wheat bread
3.5 oz Canned tuna
14 oz Veal filet
3.5 oz Ile de France Goat Cheese
1 Teaspoon Dijon Mustard


Peel the carrot and cut into pieces. Put them in a pot of cold water with the clove-spiced onion and herbed spices. Boil it then add the veal and meat. Cover it and let it simmer for an hour over low heat. Drain the canned tuna and mix it. Prepare the mayonnaise: In a bowl, mix the egg yolk, mustard; add salt and pepper. Pour the oil gradually while whisking steadily. When the consistency is firm, add the tuna mix and the lemon juice. Drain the meat and cut into very thin slices. Make the club sandwiches: Spread 1 slice of bread with mayonnaise tuna, place strips of meat over a few pieces of Ile de France Goat Cheese. Cover with a slice of bread and repeat with a slice of bread. Cut the club sandwiches into 4 triangles and enjoys!