Wheatberry, Tina, & Asparagus Salad W/Ginger-Sesame Vinaigrette

• 1 pound asparagus
• 1 /12 c wheatberries
• 2 c green onions
• 1 small bunch of radishes trimmed & quartered
• 1/4 c chopped peeled fresh ginger
• 3 Tblsp rice vinegar
• 2 Tblsp soy sauce
• 2 chopped garlic cloves
• 1/2 c peanut oil
• 1/4 c sesame oil
• 2 8 oz tuna steaks

1. cook asparagus in boiling salted water 3 minutes
2. using tongs-tranfer asparagus to bowl ice water & cool
3. add wheatberries to salted water & simmer until tender not mushy approx 55 minutes
4. Drain
5. Tranfer to a large bowl
6. Pat aspargus dry w/paper towels & cut into 1/2 inch pieces
7. Mix asparagus, green onions, & radishes to wheatberries
8. Combine ginger, soy sauce, galic, vinegar & oils
9. Saute tuna steaks in 1 T peanut oil until done to liking 3-5 minutes/side
10. Cut tuna into 1/2 inch pieces & mix into wheat berries mix
11. Serve w/cilantro sprigs

asparagus, wheatberries, green onions, fresh ginger, rice vinegar, soy sauce, garlic, peanut oil, sesame oil, tuna

Taken from www.epicurious.com/recipes/member/views/wheatberry-tina-asparagus-salad-w-ginger-sesame-vinaigrette-50095308 (may not work)