Polenta with vegetables and tuna

Bring the water to a boil in a saucepan and once it breaks, add the polenta, stirring constantly. Lower the temperature and continue stirring until the polenta has absorbed all the water and comes off easily.

Chill the polenta for 2 hours in a square or round tupperware dish on parchment paper or aluminum foil in the refrigerator and then brown it in a frying pan.

In a dish, combine the tuna, bell pepper and, if desired, Dijon mustard.

Assemble dish and taste