Ingredients

• 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

SAUCE

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

Directions

• 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.