Wednesday: Tuna on a bed of spinach with baerlauch vinaigrette

Aside from the tuna, this was very much cuisine de kuhlschrank.

The spinach: cook with a pinch of salt in a bit of oil until it's ready.

The tuna: season both sides of a good-sized steak well with salt and a mixture of white and black pepper. Cook over high heat until almost cooked through, let rest.

The vinaigrette: combined baerlauch, cider vinegar, rapeseed oil, salt, and black pepper. Blend to emulsify.

The rice pilaf: diced yellow carrot, sliced leek, green garlic, parboiled/wild rice mix

The side: braised belgian endive

The salad: green

The verdict: very nice