Prep. and cooking time: 15 minutes
Cooling time: 20 minutes

Based on a recipe by Véronique Le Borgne to represent Brittany

Tuna rillette

1. In a bowl, mash the drained tuna with the fresh cheese with a fork.
2. Thin the mixture with the juice of one lemon and 1 Tbsp. olive oil.
3. Add the chopped mint and chives and half a finely chopped onion. Refrigerate.

Eggs

1. Prepare some thin omelets. With a fork, beat 3 eggs with a pinch of four-spice, salt, pepper and paprika.
2. Heat a little butter in a non-stick skillet and pour in the egg mixture.
3. Let set over high heat for a few seconds, then on low heat for a few minutes.
4. Turn the omelette gently with a spatula.
5. Set aside and repeat two more times, then let the omelets cool.

Tomato tartare and Finishing

1. Trim the buckwheat galettes to the size of the omelets and lay them on top.
2. Spread a thin layer of the tuna mixture on top of the buckwheat galette and roll up tightly in plastic wrap. Make three rolls in total.
3. Refrigerate for at least 20 minutes.
4. For the tomato tartare: Cut the tomatoes into small cubes and dress with 1 Tbsp. olive oil, some chives and ½ tsp. cider vinegar. Season with salt and pepper.
5. Remove the plastic wrap and roll the rolls in the poppy seed. Cut each roll into 6 equal slices.
6. Serve 3 Breizh rolls per person, accompanied by the tomato tartare and a green salad.