Alliance food – wine:

Rosé wine AOP Côtes de Provence  L’OPALE DE LA PRESQU’ILE  goes well with tuna and fresh beans.

Preparation - 1 hour. Cooking - 35 minutes.

For two servings: 2 filets of tuna 100 g each * 1/2 glass of white wine * 1/2 cup water * 4 tablespoons olive oil * 1/2 lemon * 1/2 shallot * 200 g of fresh green beans (or white) * 50 g of fresh snail butter (with parsley) * 6 tablespoons of whipping cream or single cream * 1 egg yolk * 1 branch of savory (Satureja) * chives (or vegetables ragout) * salt and pepper.

Marinate tuna filets in a bowl for an hour before cooking. For the marinade, mix 1/2 cup white wine, 1/2 cup water, 4 tablespoons of olive oil, lemon juice, and chopped shallots.

Rinse fresh green beans. Soak them in boiling water for a moment and then cook for 35 minutes over moderate heat adding salt and savory branch. Stir the snail butter at the end of cooking.

In a bowl mix 6 tablespoons of whipping cream with the egg yolk. Add the mixture to the cooked beans at the time of serving.

Cook tuna filets for about 5 minutes on each side in a pan in olive oil. Turn off the heat and keep under cover.

Place the beans with cream sauce on plates. Place the tuna filets on the beans. Add chives and vegetable ragout, salt, pepper to taste.