I’m not a fish fan, but if I’m going to eat it, tuna is one type of fish that sits well with me–especially paired with asparagus and a tomato-balsamic sauce that’s good all on its own (i.e. by the spoonful). Best of all, despite how gorgeous it presents, it doesn’t take much to pull it all together. Though I used a grill pan, you can certainly pop the asparagus and tuna on an outdoor grill if you want to keep your kitchen cool. Delish!
3 tbsp olive oil, divided
2 tbsp lemon juice
1 tbsp balsamic vinegar
2 tsp basil paste (in produce aisle and great for when you don’t have fresh basil; of course, you can always use fresh minced basil instead of paste)
2 tsp Thai Chili Sauce (I used Kikkoman brand)
1/4 tsp sea salt
1 cup finely chopped tomatoes
1 tbsp butter
16-20 spears asparagus, tough ends removed (gently bend and the tough ends will snap right off—toss ’em)
4 tuna steaks, about 3/4″ thick
1) Preheat oven to 200 degrees (for warming)
2) To small bowl, add: 2 tbsp olive oil (reserving 1 tbsp), lemon juice, balsamic vinegar, basil paste, Thai Chili Sauce, and sea salt; mix well; stir in tomatoes and set aside
3) To large skillet (I used a grill pan) over medium-high heat, add 1 tbsp reserved olive oil and butter; when butter melts, add asparagus and cook 5 minutes, turning often; remove from heat, place on oven-safe plate, and put in oven to keep warm
4) In same skillet (you may have to add a bit more oil and butter) over medium-high heat, cook tuna steaks 3-4 minutes each side until just done (mine was slightly pink in the very center); remove from heat
5) Divide asparagus spears between 4 plates and top with tuna steaks; give tomato-balsamic sauce a stir and pour over tuna steaks; serve immediately (perhaps with a side of cheesy ciabatta bread); enjoy!