Cut into pieces and sauté in butter, add whipped cream, pepper and salt and simmer on low heat. Make a pesto with toast, basil, cream cheese and some pepper, nuts, salt and a little bit of whipped cream.
For this purpose, grind the ingredients together.
Cook the asparagus tips in brown butter in a separate saucepan. Cut the tuna steak into pieces, season with salt and pepper and roast in hot oil.
Hollow out the tomato, fill in the asparagus ends and put the pesto on top. In the center of the plate form the stuffed tomato, arrange asparagus tips around it, form tuna pieces on the asparagus spears. Spread the remaining sauce from the asparagus ends evenly on the plate.
Julien Grenache, Syrah, Rose, Carignan, Mourvedre from France.
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