HERBED YELLOWFIN TUNA WITH CANNELLINI COMPOTE

Back when you didn't need a game console to have fun, I remember the pleasure of rolling down a softly grassed hill. If the grass had been recently mowed, blades of grass would adhere to your clothes and there was that wonderful smell of freshly cut grass. I thought of that experience while I was rolling this tuna in finely chopped fresh herbs (parsley and basil). It was quickly seared in a little grapeseed oil and served on a bed of cannellini & eschallots poached in chicken stock.

HERBED YELLOWFIN TUNA WITH CANNELLINI COMPOTE