HERBED SMOKE SEARED TUNAWITH ASPARAGUS, MUSHROOMS & PINEAPPLE

Directions

1. Use olive oil, salt & pepper to create marinade. Divide. Use half for tuna and the rest for the mushrooms & pineapple in a different dish.
2. Season pineapple with black peppercorn pressed into the slices then sear marinated mushrooms and pineapple on high heat. Move off heat & keep warm.
3. 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.
4. 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.
5. To plate, put asparagus and mushrooms on the bottom. Top with tuna and pineapple. Reserve charred herbs for garnish, if desired.
6. Drizzle with sauce and sprinkle with chives & red pepper flakes, to taste.