Serves 2
100g of fresh tuna, 100g of green peas; 20g of cream; 1 scallion (green onion); 1 bag of green tea; extra virgin olive oil.

Pea sauce
In a small frying pan with a bit of extra virgin olive oil, brown the scallion for 5 minutes and then add the peas. During this five minutes gradually add some vegetable stock. At the end whisk the peas using a mixer or blender until you get a green cream. Then add 20g of cream which will help the sauce to maintain the right density and flavour.

Tuna
Cut 30g of tuna and put it on the grill for 3 minutes and drizzle with a line of thyme flavoured oil. Cut 30g of tuna and boil it for 1 minute in a pan with 30 ml of water and a bag of green tea; cut the rest of your 100g of tuna raw in a small cubes and dress it with extra vergin olive oil and salt.

How to serve
Decorate a serving dish with the pea cream and arrange the of tuna on it.

What to drink
We suggest a Soave Doc, a dry white wine from the Veneto region in north-east Italy.
It is a very palatable white with a clean fragrance and an appealing freshness and delicacy.
€17 from Pinocchio and Italian School of Cooking

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