Sandwich with Tuna Belly, Soy Beans, Potatoes and Salad

Method

1. Preheat oven to 200°C (400°F).
2. Cut the baguette in half lengthwise.
3. Brush the cut sides with olive oil and season with salt, rosemary, oregano, and pepper.
4. Toast the baguette in the oven until golden and crunchy.
5. In a pan, heat olive oil and sauté a clove of garlic and an onion cut into julienne.
6. Add potatoes and soy beans, season with salt, and cook until tender.
7. Add the tuna belly (ventresca) with a drizzle of olive oil and a pinch of salt, cook briefly.
8. Remove the toasted baguette from the oven.
9. Spread tomato oil on the baguette.
10. Sprinkle caper powder over the oil.
11. Place the cooked tuna belly on the baguette.
12. Top with the potato and soy bean mixture.
13. Add fresh basil leaves.
14. Add salad leaves.
15. Sprinkle toasted pumpkin seeds.
16. Drizzle basil-infused oil and a little pesto.
17. Add some cheese and grated Parmesan.
18. Drizzle a little more tomato oil if desired.
19. Close the sandwich and press gently to compress.
20. Let the sandwich rest for a few minutes (do not cut hot).
21. Cut the sandwich with a sharp knife in one confident motion.
22. Serve with a drizzle of olive oil and a few grains of salt.