Pan Bagnat Bowl de Larvotto (Seared Tuna, Crisp Vegetable, Olive & Basil Olive-Oil Skillet) – Authentic Monaco Recipe
Inspired by the classic Riviera seaside meal: seared tuna over olive-oil drenched vegetables and olives.
- Country of Origin
- 🇲🇨 Monaco (Western Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared yellowfin tuna steaks, Cherry tomatoes, Bell peppers, Red wine vinegar, Garlic-rubbed croutons
Ingredients for Pan Bagnat Bowl de Larvotto (Seared Tuna, Crisp Vegetable, Olive & Basil Olive-Oil Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared yellowfin tuna steaks, prepped into bite-sized pieces
- 1.5 cups cherry tomatoes, washed and trimmed
- 1 cup bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with red wine vinegar
- 1.5 tbsp traditional Monaco seasoning (garlic-rubbed croutons, fresh basil, extra virgin olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together red wine vinegar, garlic-rubbed croutons, fresh basil, extra virgin olive oil, cooking oil, and sea salt in a bowl to form a fragrant Monaco marinade.
- Coat seared yellowfin tuna steaks and cherry tomatoes thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared yellowfin tuna steaks and cherry tomatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with bell peppers, and serve immediately.