• 180 gr lean tuna
  • 100-gr cauliflower
  • 1/2 onion
  • Any mixed salad
  • 2/3-shelled walnuts
  • 1 glass of red wine
  • 1 spoonful of honey
  • A few lavender sticks
  • Extra Virgin oil
  • Salt and pepper

Marinate the tuna for approximately twenty minutes with salt, pepper, some lavender sticks and some extra virgin oil. In the meantime rinse the cabbage and cut it without following any particular shape; cut the onion as well.
Pour some extra virgin oil in a pan and add the onions and cauliflower.
Cook for fifteen minutes, gradually adding the necessary water to soften the cauliflower. Once it is cooked, mix the whole thing and add a touch of salt and eventually some oil.
For the sauce, put some wine and honey with the remaining lavender in a small pot. Let it stay on low fire for approximately ten minutes.
Once the tuna is marinates, grill it, possibly avoiding overcooking it. Once it is cooked, let it rest for two or three minutes before cutting it.
Put the mashed cauliflower at the centre of the dish, arranging the tuna on one side and the dressed salad (extra virgin oil and salt) on the other. Decorate with some crumbled nuts and with the lavender wine.