Cut the tuna into 7 oz pieces and season with salt and pepper.
Heat a pan with butter and olive oil. Once hot, sear the tuna for 30 seconds each side and reserve.
Put water in a pot and when it boils, cook the broad beans. Strain and peel. Then put in a bowl and grind with a hand blender until obtaining a puree.
Put the mashed broad beans in a pot and add milk, butter, salt and pepper, stir for a few minutes and set aside.
In a hot wok, sauté the cherries with butter, adding a touch of white wine.
Assemble the dish by placing the tuna over the mashed broad beans and sautéed cherries.
