Summary

Ingredients

• 1 ½ bunch asparagus, green
• 10 cocktail tomatoes
• 2 tuna steak (s)
• 1 teaspoon honey
• 2 tablespoon balsamic vinegar
• 6 tablespoon olive oil
• 1 teaspoon mustard (Dijon)
• Sea salt, fine
• salt and pepper
• sesame

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Instructions

1. Mix honey, balsamic vinegar, olive oil, mustard and a little salt and pepper to make the dressing. I use a rinsed jam jar for this and shake it vigorously.
2. Halve the cocktail tomatoes.
3. Clean the asparagus and cut off the woody ends. Then cut off the tips and set aside. Cut the rest into 3-4 cm long pieces. It looks better when cut diagonally. Place the asparagus pieces in boiling salted water for 3 minutes, then add the tips for another 3 minutes. Then take it out immediately and quench in ice water.
4. Add to the tomatoes and mix with the dressing.
5. While the asparagus is cooking, fry the tuna in a pan over high heat for 1.5 to 2 minutes on both sides. If the pieces are not that thick, reduce the time. The top and bottom should cook, the middle should stay raw.
6. Place the lukewarm salad on a large plate and 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.
7. A sparkling white wine goes well with it.