Tonnato

125g tinned or jarred tuna, drained weight
1 garlic clove, peeled
Juice of half a lemon
1 egg yolk
1 small handful parsley leaves
1 teaspoon Dijon mustard
150ml good quality local rapeseed oil or olive oil
Salt and pepper, to season
Put all the ingredients, except the oil and seasoning, into a food processor or a bowl suitable for an immersion blender, and pulse until smooth.
While pulsing, add the oil, bit by bit, then blend until smooth. The consistency should be loose, but not runny – somewhere between single and double cream. Taste and add more lemon juice, salt and pepper, as needed.

Grilled asparagus

12 spears asparagus
Oil for brushing and drizzling
Seasalt
Shaved parmesan
Fresh oregano or basil leaves

Peel the bottom of the asparagus with a vegetable peeler and break off the rough part at the end. Bring a pan of boiling water to the boil and add the asparagus. Cook for a minute and drain well.
Brush with oil, season with seasalt and cook on a hot grill pan or barbecue for a minute each side to mark.

Spoon the tonnato, shave over some parmesan, add a few oregano or basil leaves and drizzle over a little more olive oil. Serve the asparagus on the side.