Ingredients: 6 Par-boiled pink-eye potatoes, halved Olive oil Salt Pepper 8 Asparagus spears, blanched 4 (1/2 lb. each) Tuna steaks Lemon juice Char-grilled and marinated red and yellow capsicum slices ACETUM Balsamic Vinegar Wasabi Sauce (recipe follows) 1 clove garlic, peeled Salt 1 egg yolk 1 tablespoon water 1 cup olive oil Wasabi paste, to taste Lemon juice Directions: 1. Coat the potatoes with olive oil and season with pepper and salt. 2. Char-grill the potatoes on a preheated grill until tender and set aside in a warm place. 3. Briefly char-grill the asparagus and set aside with the potatoes. 4. Season the tuna with pepper and salt and a squeeze of lemon juice. Sear the steaks on a hot grill for a few minutes on each side, leaving the tuna rare in the center. TO SERVE:transfer the tuna steaks to heated serving plates. Add the potatoes, asparagus, and capsicum. Drizzle with a little olive oil and ACETUM Balsamic Vinegar and serve at once with Wasabi Sauce. Wasabi Sauce: 1. With a mortar and pestle, pound the garlic to a fine paste with a pinch of salt. 2. Transfer the mixture to a bowl and add the egg yolk and water. Whisk in the olive oil in a very slow, steady stream until the mixture thickens. 3. Stir in the wasabi and lemon juice to taste, and season with extra salt, if necessary.