Tuna with Vegetables and Cherries
Scrub potatoes thoroughly and cook in salted water for about 30 minutes.
Rinse and trim zucchini, dice into small cubes.
Rinse and halve nectarines, pit and dice into small cubes.
Rinse and dry scallions, cut into thin rings.
Heat grapeseed oil gently and saute scallions briefly. Add zucchini, cherries and nectarines. Remove from heat and season with vinegar, lime juice, sea salt and pepper. Add basil and mix well.
Rinse and pat dry tuna, season with salt and pepper. Oil grill pan with olive oil and cook tuna for about 1-2 minutes per side.
Arrange tuna with potatoes on plates and serve with vegetable cherries.