Preparing the tuna and asparagus
Cut the tuna steak into two thick steaks and sprinkle with salt, sprinkle generously with pepper, and drizzle with olive oil. Heat a grill pan or cast-iron skillet over high heat. When very hot, add the tuna and cook for 2 to 3 minutes on the first side. Turn the tuna and cover it with a metal bowl. Add the asparagus to the grill pan and cook for about 2 minutes or to your liking.
Step 1: Preparing the tuna and asparagus
- 8-ounce tuna steak, about 1 ½ inches thick
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon olive oil
- 4 stalks asparagus spears, peeled and cut into 3-inch lengths
Step 2: Making the sauce
- 2 scallions/green onions, minced
- 1 small garlic clove, minced
- 2 to 3 tablespoons coarsely chopped cilantro
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon extra-virgin olive oil
- 2 tablespoons Spicy Hot V8, or other tomato juice
While the tuna and asparagus are cooking, prepare the sauce. In a small bowl, combine the scallions, garlic, cilantro, lemon juice and olive oil. Add the cooked asparagus and V8, then stir to coat.
Step 3: Serving
Pour or spoon the asparagus mixture onto a platter or individual plates and top with the tuna.