Grilled Tuna with Asparagus and Warm Vegetable Salad

1.Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain, rinse briefly with cool water, and set aside.

2.While the pasta cooks, preheat a grill pan or outdoor grill to high heat. Lightly brush the tuna steaks and asparagus with olive oil, and season both sides with salt and pepper.

3.Grill the asparagus for 2-3 minutes per side, until tender and lightly charred. Remove and cut into 4 cm pieces.

4.Grill the tuna steaks for 1.5-2 minutes per side for rare, or 3 minutes per side for medium, depending on thickness. Remove from heat, cover loosely with foil, and let rest for 2 minutes.

5.While the tuna rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the zucchini and red bell pepper for 3-4 minutes, until just tender. Add cherry tomatoes and cook for 1 minute more, until slightly softened. Season with salt and pepper.

6.In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, Dijon mustard, minced garlic, honey, and a pinch of salt and pepper to make the vinaigrette.

7.In a large bowl, combine the cooked pasta, grilled asparagus, sautéed vegetables, and half of the vinaigrette. Toss gently to coat. Taste and adjust seasoning if needed.

8.Slice the grilled tuna steaks across the grain. Divide the salad among plates, top with sliced tuna, drizzle with remaining vinaigrette, and sprinkle with chopped parsley. Serve immediately with lemon wedges.