Ingredients
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces1 tuna steak (8 ounces)1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons olive oil4 cups torn romaine2 medium navel oranges, peeled and sectioned1 cup cherry tomatoes, halvedDRESSING:1/4 cup minced fresh basil1/4 cup olive oil1 tablespoon orange juice1 tablespoon balsamic vinegar1 teaspoon grated orange zest1 garlic clove, minced1/2 teaspoon Dijon mustard1/4 teaspoon sugar1/8 teaspoon pepperDash salt
Preparation
In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside.
Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing.
