Tuna Salad With Basil Dressing

• 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tuna steak (8 ounces)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• 4 cups torn romaine
• 2 medium navel oranges, peeled and sectioned
• 1 cup cherry tomatoes, halved
• 1/4 cup minced fresh basil
• 1/4 cup olive oil
• 1 tablespoon orange juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon grated orange zest
• 1 garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 1/8 teaspoon pepper
• Dash salt

1. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside.
2. Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
3. Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing.

fresh asparagus, tuna, salt, pepper, olive oil, torn romaine, oranges, cherry tomatoes, fresh basil, olive oil, orange juice, balsamic vinegar, orange zest, garlic, mustard, sugar, pepper, salt

Taken from www.tasteofhome.com/recipes/tuna-salad-with-basil-dressing/ (may not work)