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The Jet Set

The Jet Set

30 - 60 minutes, Fish, Main -

Lunch on the private jet, or at home…deliriously delicious and seasoned with the extravagantly savoury spices of Maille Dijon mustard.


  • 2 red bell pepper, halved
  • 4 tbsp. Maille Dijon mustard, divided
  • 2 tbsp. Maille olive oil
  • 2 fresh tuna steaks (about 170g)
  • Salt and freshly ground black pepper
  • 1 loaf black olive Ciabatta
  • A handful baby spinach leaves, thinly sliced


  1. Preheat oven to 200°C.
  2. Arrange red pepper in roasting pan and bake until edges start to blacken, about 10 mins. Remove from oven, then add to resealable plastic bag and close. Let stand 5 minutes, then remove from bag and arrange on cutting board. Peel away skin and discard. Remove seeds and cut into thick strips. Toss with 2 tablespoons Maille Dijon mustard in large bowl.
  3. Meanwhile, heat Olive Oil in large skillet over medium heat and brown tuna, turning once, about 6 minutes. (They should remain pink in the middle.) Season with salt and freshly ground black pepper. Cut in half diagonally and set aside.
  4. Cut 2 long pieces of Ciabatta and halve them, creating 4 slices. Evenly spread remaining 2 tablespoons Maille Dijon mustard on 2 bread slices, then top with tuna, red peppers, and spinach. Top with remaining bread.

Chef’s tip

If you cannot find a loaf of ciabatta, ciabatta rolls will work just as well.