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1
In a medium saucepan, combine quinoa with 2 cups water.
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2
Bring to a boil, then reduce heat to low and simmer, covered, until all the water is absorbed, 10 to 15 minutes.
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3
Remove from heat, add olive oil, and toss to mix.
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4
Cover and keep warm.
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5
Place a large pot of lightly salted water over high heat to bring to a boil.
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6
Set aside a large bowl filled with water and ice.
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7
Add haricots verts to boiling water and blanch just until bright green, about 30 seconds.
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8
Using a slotted spoon, scoop out beans (reserving boiling water) and transfer to ice water to chill.
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9
Using the slotted spoon, transfer beans to a colander (reserving ice water) and drain.
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10
Add basil, parsley and tarragon to boiling water.
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11
Blanch 2 minutes, then drain and transfer to ice water to chill.
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12
Drain again.
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13
Place herbs in a kitchen towel and roll gently to remove excess water.
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14
Chop coarsely and place in a blender.
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15
Add garlic and 1/2 cup grapeseed oil.
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16
Blend until very smooth.
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17
Place haricot verts in a bowl, and toss with 2 tablespoons of the herb puree (known as pistou) and lemon juice to taste, reserving remaining pistou and juice.
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18
Place a large saute pan over medium heat, and add 1/4 cup grapeseed oil.
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19
Sear peaches, cut sides down, until caramelized and golden brown, about 3 minutes, then remove from heat and set aside.
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20
Clean pan and return to high heat.
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21
Add remaining 1 tablespoon grapeseed oil.
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22
Season tuna with salt and pepper to taste.
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23
Add to pan and sear sides and edges so the center remains raw, 30 seconds to 1 minute each side, pressing tuna against side of pan to sear edges.
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24
Remove from heat, slice thinly, and season with lemon juice and salt to taste.
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25
To serve, spread quinoa across 4 serving plates.
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26
Top with haricot verts mixture.
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27
Arrange peach halves on top.
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28
Fan the sliced tuna on the plates, and garnish with pistou as desired.
