Cream of fresh peas and grilled tuna

When the weather's nice, there's nothing better than a fresh, light recipe! Whether served as a starter or an aperitif like gazpacho, Jean de Luz has come up with a simple, gourmet recipe with an iodized touch Made In Jean de Luz!

Brown peas with a shallot in a buttered frying pan, add vegetable stock and cook for 10 minutes. Add chopped mint leaves, blend, add a little light cream and season with salt and pepper. Serve this velouté cold, and don't forget the finishing touch: sprinkle with small pieces of grilled Jean de Luz tuna!