The best spears of my life Seared tuna loin with asparagus salsa

Summer is here, and asparagus is abundant in the market. The narrow, green spears are prolific this time of year, and I never overlook the opportunity to choose organic produce. This recipe is no exception.This unusual salsa is full of ingredients I love, and tastes that do not disappoint.With all the distractions of the last few months I had forgotten about the crunchy perfection that is asparagus.Zesty with lime, this asparagus salsa side will remind your taste buds too.
I transformed my spears into a light and refreshing seasonal salsa! This zingy recipe is low calorie, but full of flavour.
If you like to eat your asparagus raw and the quality is good enough albeit but with this recipe I would recommend you blanch the asparagus first so it's tender to your liking.
Seared tuna loin with asparagus salsa
200g tuna loin per person
3 tbsp soya sauce
juice of 1/2 lime
1 tbsp rice vinegar1 tbsp sesame oil
1 pinch of Piri piri flakes 6 thin slices of fresh ginger
2 garlic cloves crushed
In a large bowl combine all the ingredients for the marinade.
Turn the loin of tuna thoroughly in the marinade mix.
Refrigerate for at least 1 hour but not more than 6,turning once or twice.
Heat a frying pan or griddle over a high heat. Drizzle the olive oil over the tuna  and grill for 1 minute on each side. Remove the tuna and set aside to cool.
For the asparagus salsa
1 bunch organic ( if available ) asparagus, woody ends removed
½ red chilli, seeds removed, cut into small thin strips
½ red onion, finely chopped
½ cucumber, peeled and seeds removed, cut into 1cm/½in cubes
3 heirloom tomatoes, skinned and seeds removed, cut into 1cm/½in cubes
½ lime, peeled, pith removed, finely chopped
2 tbsp white balsamic vinegar
few drops Tabasco sauce
salt and freshly ground black pepper
1 tbsp chopped fresh coriander

Reserve 5cm/2in of the tips and slice the remaining stems into thin rounds.Blanch the asparagus rounds and spears briefly.Drain and set aside. Slice the tips thinly using a Japanese slicer or vegetable peeler and set aside.
Mix the asparagus stems, chilli, red onion, cucumber, tomatoes and lime together in a bowl. Add the balsamic vinegar and a few drops of Tabasco sauce, to taste. Season with salt and freshly ground black pepper.
To serve, spoon the salsa onto serving plates. Slice the tuna and add about four  slices to each serving plate. Sprinkle over the coriander and top with the asparagus tips.


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