4 x 150 gram pieces of tuna
400 grams slim asparagus
sea salt and freshly ground pepper
2 quarters of preserved lemon
¼ teaspoon chilli flakes
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon honey
1 spring onion, sliced thinly on the diagonal
Snap the tough ends off the asparagus. Brush the tuna and asparagus with olive oil and season.
To cook: Preheat a grill plate to hot. Grill the tuna for about 1 minute each side or until done to your liking. Grill the asparagus until crisp tender. Transfer both to a plate.
Dressing: Remove the flesh from the preserved lemon and discard. Chop the skin finely. Whisk the remaining ingredients in a bowl and season with pepper and a little sea salt then stir in the preserved lemon.
To serve: Place the asparagus and tuna on a platter and spoon over the dressing. Scatter with the spring onion and a grind of pepper and serve with a green salad.