For the tuna: Heat grill on high for 10 to 15 minutes. Season tuna steaks on both sides and coat with olive oil. Grill for two minutes on each side and place on top of the radish salad.

For the vinaigrette: Mix the onions, radishes, orange segments and parsley leaves in a large bowl. 

Mix the orange juice, lemon juice and mustard in a separate bowl and season with salt and pepper. Slowly whisk in the soybean oil. 

Pour over the radish mixture and season with salt and pepper to taste.

Using a serrated knife, remove corn kernels from the cob.

Blanch tomatoes in boiling water for six seconds and chill in an ice bath. Once cooled, peel tomatoes, cut them into quarters and squeeze seeds out into a bowl, reserving the stems and seeds for the corn stock. 

In a large sauté pan, heat two tbs of the olive oil on high. Season the fish fillets on both sides with salt and pepper and sear skin side down for four to six minutes. 

Remove the fish and set on a warm plate. Add the remaining olive oil to the pan along with the garlic and shallots. Cook until garlic and shallots are soft.

Add the tomatoes and corn. Let simmer at a low heat for about three minutes, then add the basil and one cup of the corn stock. Season with salt and pepper to taste.

Divide the stew into four bowls and place the fish on top to serve

Corn stock: Use whatever quantities are left over from the corn, tomato and basil stew (corn cobs, basil stems, tomato peels and seeds).

Add cobs, basil stems and tomato into a medium sauce pot and cover with water. Bring to a boil, lower heat and let simmer for 30 minutes. 

Strain and cool.

Heat oil in a large sauté pan over medium-high heat.

Add shallots and garlic and cook until they begin to brown. Add the mussels and the wine and season with salt and ground black pepper.

Cook until all of the mussels open, about four minutes. 

Remove the mussels with a slotted spoon and transfer to a large bowl. 

Reduce the heat to medium and add the butter, swirling to emulsify. 

Throw in the parsley and the grape tomatoes and cook until they are just heated through and season the sauce to taste. 

Pour the sauce over the mussels and serve with crusty French bread