Preparation and Cooking Time: 20 minutes
1 lb / 450g Asparagus
8 oz / 225g button mushrooms
12 cherry tomatoes
1 clove garlic crushed
1 tablespoon olive oil
Black pepper
4 x 6oz/175g tuna steaks
A handful of fresh basil leaves
One lime cut into four wedges
Method:
1. Clean the asparagus and trim any white ends or peel with a vegetable peeler
2. Preheat oven to Gas mark 5, 190c, 375f
3. Toss the asparagus and mushrooms in two teaspoons of olive oil and the garlic with a good grinding of black pepper and transfer to a large baking sheet
4. Roast in the oven for five minutes and then add the tomatoes. Roast for a further ten minutes or until tender
5. Meanwhile, season the tuna steaks with black pepper and, once the vegetables are ready, sear them for a minute each side in a very hot non-stick griddle pan rubbed lightly with oil.
6. Toss the vegetables and basil together and pile on to plates. Top with the tuna steaks and serve immediately with wedges of lime. | 
