Main Course

Prep Time: 20 MINUTES

Cook Time: 10 - 15 MINUTES

Serves: 2


  • 2 six (6) oz tuna steaks
  • 8 asparagus spears
  • 6-8 large mushrooms, cut in half
  • 2 pineapple slices, ¼ inch thick
  • 1/2 cup olive oil
  • Salt & pepper
  • Fresh herbs – rosemary, thyme
  • Half bunch of chives – optional
  • Red pepper flakes – optional

  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup mustard
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 3 tablespoons vinegar


  • Use olive oil, salt & pepper to create marinade. Divide. Use half for tuna and the rest for the mushrooms & pineapple in a different dish.
  • Season pineapple with black peppercorn pressed into the slices then sear marinated mushrooms and pineapple on high heat. Move off heat & keep warm.
  • Boil the asparagus on the burner or grill directly from the raw state, on the lower heat side of grill. Char on high, if desired. Season with salt and pepper.
  • Season tuna with oil, salt & pepper. Place fresh herbs on grill and cook tuna on top of them to desired doneness with high heat, infusing tuna with smoke.
  • To plate, put asparagus and mushrooms on the bottom. Top with tuna and pineapple. Reserve charred herbs for garnish, if desired.
  • Drizzle with sauce and sprinkle with chives & red pepper flakes, to taste.