I make numerous variations on this dish throughout the year. Tonight’s version is inspired by the abundance of spring vegetables. If you prefer, you can always grill some fresh tuna for this, but I find that high-quality canned tuna in this instance is perfectly acceptable.

Tuna with asparagus, sugar snap peas, and spring onions tossed with house-made tagliatelle pasta and lemon-ginger-soy vinaigrette
Bread Chez Edouard