Recipe by Maude Zilnyk from Sandwich Gourmet – Photography by David Japy

Totally raw!

Preparation: 15 min.
Equipment: Toaster + mandoline

4 ciabatte made with farro flour
500 g (or 12-16 medium slices) smoked white tuna L’Île d’Yeu*
2 fresh goat cheeses (approx. 200 g each)
2 fennel bulbs thinly sliced
1 bunch of mint
1 bunch of coriander
1 bunch of arugula
10 cl extra virgin olive oil
Salt and freshly ground black pepper

*This speciality ingredient may be substituted with 500 g of high quality canned tuna preserved in extra virgin olive oil.

Preparation
Wash and trim the fennel bulbs; wash and pat dry the mint, coriander and arugula.
Finely chop the herbs, transfer them to a small bowl and add the olive oil, salt and pepper. Thinly slice the fennel using the mandoline. Slice the ciabatte in half lengthwise and toast them until they are crisp.

Assembly
Spread one half of each ciabatta with the one of the goat cheeses. Top with at least 3 slices of smoked tuna. Add the sliced fennel and distribute the mixed herbs on the other half of each ciabatta. Add a few arugula leaves, position the other ciabiatta half on top and the sandwiches are ready!