Preheat grill to 350°F. When it has reached the appropriate temperature, grill the tuna
for 6 minutes, turning once. At the same time, grill the asparagus, watching them closely
so as not to burn. They must be turned frequently to avoid this. When both are finished,
transfer to a cutting board. Slice the tuna evenly into thin slices. Cut the asparagus into
even chunks.
2
While the fish is cooking, take a small pot and add enough water to just cover the eggs.
Boil the eggs for approximately 7 minutes. Remove from the pot and run under cold
water to cool. When cool to the touch, peel away shell. Let sit.
3
Divide the mixed greens on to two separate plates. Crumble one egg over each plate.
Divide the olive slivers and distribute onto each plate as well. Distribute even portions of
both tuna and asparagus onto the plates. Drizzle with olive oil, lemon and vinegar. Salt
and pepper to taste.
