Grilled Tuna Steaks with Roasted Asparagus - For Two

Tis the season for grilling! And while Matt and I are still searching for the perfect outdoor grill, we make use of our indoor grill plate quite frequently. So, whether using your Weber or stovetop, this recipe will make you want to take your plate of fish outside and enjoy the beautiful weather!

Ingredients:
2 tuna steaks - Yellowfin or Ahi (whichever is fresh in your market)
1 bunch asparagus, woody ends removed
1 box Near East Whole Wheat Couscous (optional)
1/4 cup white balsamic vinegar with ginger (I use the Alessi brand)
2 tbsp kosher salt (plus extra for the asparagus)
2 tbsp coarse tri-colored pepper
1 tbsp freshly grated ginger
EVOO for drizzling

Directions:
Prior to cooking, place your tuna steaks on a plate or in a plastic bag and cover with the vinegar. Place steaks in refrigerator and marinate for 30 minutes.

Begin preheating your oven to 400 degrees fahrenheit. 

While the tuna is marinating, prep your asparagus by rinsing the vegetables and removing the hard woody ends. Dry the asparagus with a towel, and line a baking tray with aluminum foil (I always do this because it makes for easy clean-up at the end of dinner).  Place the asparagus on the tray, drizzle with olive oil and sprinkle with a liberal handful of kosher salt.

Place the asparagus in the oven as soon as it completes pre-heating and roast in the oven for 25 minutes. The asparagus should finish cooking just a couple of minutes before the fish is complete, giving it just enough time to cool a bit prior to eating. 

While the asparagus is cooking, prep your tuna steak rub and your couscous.

In a small bowl combine the 2 tbsp's kosher salt and pepper and 1 tbsp freshly grated ginger in a small cup.

Follow the instructions on the back of the Near East box and prepare couscous as directed.

While the couscous and asparagus continue cooking, spray your grill or indoor grill plate with a light coating of EVOO and heat to a moderately high temperature.

Spread the rub all over the tuna steaks, and place the first side down on the hot grill. Sear for 2-3 minutes, flip and sear the second side for another 2-3 minutes for a nice rare center. If you prefer your tuna well done, grill for 5-6 minutes on both sides.

Remove tuna steaks from grill and let sit for a couple of minutes to cool down. Slice the tuna steak with the grain if you desire, or serve whole atop the couscous and asparagus.