Anolon Academy

Pissaladière with baby leaves and soused tuna

By Chef Justin North


  • 400 g tuna loin, very finely sliced
  • salt and pepper
  • 100 ml Lemon Vinaigrette (see below)
  • 1 cup baby watercress
  • 1 cup baby mustard cress
  • 1 cup baby radish cress
  • extra-virgin olive oil

Basic yeast dough

  • 1 teaspoon fresh yeast
  • 185 ml water
  • 310 g strong bread flour
  • 1 teaspoon salt

Lemon vinaigrette

  • 25 ml freshly squeezed lemon juice
  •  pinch salt and pepper
  • 35 ml olive oil
  • 35 ml grapeseed oil


For the yeast dough, make sure all the ingredients are at room temperature. In a small bowl, whisk together the fresh yeast and water until completely dissolved.Put all the ingredients into your electric mixer. With the dough hook attached, knead on the lowest speed for 4 minutes. Make sure the flour is mixing in completely and increase the speed to medium. Continue kneading for a further 4 minutes, or until the dough is soft and silky. Cover the bowl with a cloth and leave in a warm place for 30 minutes to prove.

When ready to bake, preheat the oven to 180ºC. Scoop the dough out on a lightly floured work surface and roll out to a circle or rectangle about 1 cm thick; carefully transfer to a baking tray. Refrigerate for 10 minutes to rest, then bake for 15 minutes or until golden and cooked through.

Meanwhile, place the tuna slices in a shallow bowl, season with salt and pepper and pour on the lemon vinaigrette. Place in the refrigerator for a few minutes to marinate. Toss the cresses together in a large mixing bowl. To serve, cut the hot pissaladière into quarters and arrange on serving plates. Top with slices of the soused tuna and a mound of the baby cresses. Drizzle with a little extra-virgin olive oil and serve straight away.

For the lemon vinaigrette, put the lemon juice in a mixing bowl and whisk in the salt and pepper to dissolve. Slowly add the oils, whisking constantly. Taste and adjust the seasoning to your liking. Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The vinaigrette will keep in a sealed container in the refrigerator for 3 days.

Serves 4
Prep time: 40 minutes