Tuna Brioche Tarragon Mayo

Hungry Breton’s Tuna sandwich on brioche

After writing “The Storm”, I was reminiscing about my favourite tuna sandwich and how it came to be. I used to treat myself to a pan bagnat, originally from Provence. A bakery in the centre of Rennes used to make a beautiful one, with sweet bread, mayo and a hardboiled egg. To recreate this lovely bohemian memory, I made brioche dough, and a homemade mayonnaise with tarragon mustard. The spinach was local and the eggs were a gift from friends in Galway. And this is pretty much how it went, as far away as possible as the tuna and sweetcorn we got in that floating pub…

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The Storm

Calm before the storm

October 1992, all aboard! We were heading for Cherbourg to catch the St Killian II bound for Ireland. We checked the weather forecast on TV at lunchtime after the news, just before leaving; weather’s fine for sailing. The excitement was palpable when we all met at the Korners’ homestead, my friend Sergio waiting for us with a huge smile of trepidation as he welcomingly opened the front door.

– “That’s it isn’t it?” He just said.

– “This is it” I just replied.

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