1 twig of fresh rosemary
3 tbsp olive oil
sea salt & pepper
- season the tuna with salt and pepper and place it inside a zip lock bag. to the bag, add: 2 tablespoons of the olive oil, zest from the orange, juice from the orange, and finely chopped fresh rosemary. close the bag and mix the contents together. let marinate for at least an hour.
- once finished marinating, add the remaining olive oil into a pan over high heat until screaming hot. this will help achieve the sear on the outside of the tuna, but ensure the right doneness inside. cook the tuna for about 2 minutes on each side.
- in the meantime, let salted water come to a boil in a separate pot. add the asparagus and let cook for 5 minutes, then shock with cold water to stop from further cooking.
- plate the asparagus and dress it in some butter and sprinkle with sea salt. add the rested tuna to the plate, and enjoy!