This is a dish I developed from the idea of a traditional Italian "pan bagnat" sandwich my Mother would craft on busy weekends for lunch or simple late night dinners. We always used olive oil packed and preserved tuna for all our cooking needs. <br /> <br />This poaching method allows me to use fresh sashimi grade tuna and cook it to the doneness I prefer as well as infuse all kinds of flavor depending on my taste whim of the moment.

Share: