100 g Tuna 100 g Snow peas 1 Tomatoes 0.5 Carrots 0.5 Green peppers 0.5 Leek whites 1 Shallots 2 strand Fresh basil 50 g Tomato pulp 1 pinch Herbes de Provence 1 pinch basil powder 1 pinch Sugar 45 mL White wine 30 mL Olive oil 1 pinch Salt 1 pinch Pepper 1 garlic clove Blanch and peel the tomatoes and cut them in quarters. Rinse the peppers, remove the seeds and cut into strips. Peel and slice the leek. Peel the carrots and cut into rounds. Peel and slice the shallot and garlic. In a sauté pan, heat 2 tablespoons of olive oil and stir-fry the shallot for 1 minute over high heat. Add the peppers, mix and brown for 1 minute. Add the carrots, tomatoes and leek followed by the wine. Bring to a boil and leave it to reduce for 2 minutes. Over medium heat, incorporate the tomato pulp, sugar, garlic and herbs. Cover and simmer for 10 minutes. Add the tuna fillet. Cover and simmer for 15 minutes. In the meantime, cook the snow peas as indicated on the package. Drain, drizzle with a little olive oil, add salt, and mix. Serve the tuna with fresh tomatoes sprinkled with basil leaves along with snow peas. Are you hungry? Are you still hungry? Listen to your body.