The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Shell the fresh peas and cook them in boiling water. Cool them down quickly in running cold water when they are cooked.
2. Cut the ends of the green beans and cook them in boiling water. Cool them down quickly in running cold water when they are cooked.
3. Cut the asparagus in 2.5 cm (1") segments. Don't use the fibrous ends. Cook them in boiling water. Cool them down quickly in running cold water when they are cooked.
4. Put the drained peas, beans and asparagus in a bowl.
5. Peel and mince the shallots.
6. Prepare the vinaigrette by mixing the shallots with the vinegar and the oil.
7. Roll the basil leaves together in a tight "cigare" and slice thin strips.

Preparation

1. Heat up a pan with the vegetable oil.
2. Season the tuna with a bit of salt and fresh ground black pepper.
3. Sear the tuna in the pan on each side until it is golden and a bit crisp. The tuna will be better if kept "rare", but cook it well if you prefer.
4. Set the tuna aside for a few minutes to allow the fish fibers to relax.

Finition

1. Mix the vinaigrette, basil, peas, beans and asparagus.
2. Plate some salad, and the tuna.
3. Drizzle some of the vinaigrette on the tuna.
4. Serve and enjoy!