Heat a grill pan still empty. Pour in the asparagus spears with 1 tablespoon olive oil and roast for 6 min, turning occasionally to the other side. Remove the asparagus spears, cut in half diagonally and place in a large enough bowl with the tomatoes and onions.
Evenly distribute four tablespoons of olive oil, the lime juice and honey over the top and loosely combine. Season with salt and freshly ground pepper and let it sit for a few minutes.
In the meantime, season the tuna steaks with salt and pepper. Heat the olive oil in the grill pan and grill the tuna in it for about a minute on each side. (The steaks should not be cooked through.) Arrange the tuna steaks on the leaf salad and bring to the table sprinkled with basil.
Tip: Fresh baguette and a kitchen herb-garlic mayo are the perfect accompaniments for this light summer dish.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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