1 cup extra-virgin olive oil, plus more for rubbing tuna
1 vanilla bean
1 1/2 pounds tuna loin
Salt and freshly ground black pepper
1/4 pound snow peas, cut into pieces
6 medium radishes, trimmed and sliced
1 cup grape tomatoes
7 leaves basil, torn
1/2 bunch parsley, cleaned and leaves roughly chopped
6 cups mesclun lettuce

Cooking Recipe:

Place the oil in a small saucepan. Scrape the vanilla bean and add the scraped seeds, and the pod to the oil. Heat over low heat to infuse the oil with the vanilla, about 10 minutes. Remove from the heat and cool slightly.

Season the tuna with salt and pepper. Rub with oil. Place on a hot grill pan and sear on all sides, about 8 minutes. The outside should be seared, but the inside should be rare.

Remove tuna (try to get Dolphin-safe catch) from the heat and slice into thin slices.

Blanch the snow peas in salted, boiling water (tap water should be fine unless the recipe calls for bottled water) . Shock in an ice bath. In a large bowl combine snow peas, radishes, tomatoes, chopped parsley and basil and mesclun lettuce.

Toss with some of the vanilla oil. Serve on a platter with the tuna slices around. Garnish with fresh herbs and drizzle with a little extra vanilla oil.