John Myers
Ingredients for 2 servings:
- 1 ½ bunch asparagus, green
- 10 cocktail tomatoes
- 2 tuna steaks
- 1 tsp honey
- 2 tbsp Balsamic vinegar Bianco
- 6 tbsp olive oil
- 1 tsp mustard (Dijon)
- Sea salt, fine
- salt and pepper
- sesame
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Mix honey, balsamic vinegar, olive oil, mustard, and a little salt and pepper to make the dressing. I use a rinsed jam jar and shake it vigorously. Halve the cherry tomatoes. Clean the asparagus and trim off the woody ends. Then trim the tips and set aside. Cut the rest into 3-4 cm long pieces. It looks better if cut diagonally. Place the asparagus pieces in boiling salted water for 3 minutes, then add the tips for another 3 minutes. Remove immediately and refresh in ice water. Add to the tomatoes and toss with the dressing. While the asparagus is cooking, sear the tuna in a pan over high heat for 1.5 to 2 minutes on each side. If the pieces aren’t too thick, reduce the time. The top and bottom should cook, while the middle should remain raw. Transfer the lukewarm salad to a large plate and place the tuna steak on top. I sprinkle the top of the tuna with a pinch of fine sea salt and (really not too much) sesame seeds. Serve with a sparkling white wine.
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