Tuna Scallopini With Saffron Mashed Potatoes

Combine rosemary, lemon juice, garlic and olive oil. Toss half of mixture over tuna and mix the remainder with asparagus and mushrooms. Marinate for 15 minutes. Season tuna and vegetables with salt and pepper.

Prepare potatoes while tuna is marinating. Cover potatoes with cold salted water and bring to boil over high heat. Boil for 10 to 15 minutes, or until potatoes are soft.

Drain well and return to turned-off heat to dry off potatoes. Mash potatoes with a ricer or electric mixer to a very smooth consistency.

Heat whipping cream with saffron in a small pot over medium heat until hot. Beat into potatoes. Potatoes should be soft and creamy. Season to taste. Keep warm.

Preheat grill to high. Grill vegetables for about 3 minutes per side or until asparagus is crisp-tender and mushrooms are soft. Grill tuna about 1 to 2 minutes per side or until still very rare in center.

To plate each dish, first spread some of the potatoes on the plate. Add 2 asparagus stalks, then tuna and mushrooms. As a final touch, drizzle some extra virgin olive oil over plate.