Tuna asparagus salad

1. Heat the oven to 250 degrees Combined garlic, ginger, lemon zest, lemon juice, cilantro, olive oil, and soy sauce in a food processor and pulse fro about 30-45 seconds until you get a marinade consistency.
2. In a casserole dish, spread half of the marinade, add the fish, then top with the remaining marinade.
3. Marinade in the refrigerator for about 30-45 minutes.
4. In a separable, bowl combine the asparagus, red onion, Rosemary, and soy sauce and toss.
5. On a stove top grill or a large pan, add olive oil.
6. When hot add tuna steaks (no need to pat dry a little of the marinade will add to the grilling flavor).
7. Grill for three minutes then flip and grill for two minutes more.
8. Add the tuna to a sheet pan along with the grilled marinade left on the grill/pan.
9. Keep warm in the oven at about 250°.
10. Add a little bit more olive oil to the grill/pan then add the asparagus in a single layer, top with its marinade.
11. Add the Mexican onion bulbs (or green onion) to the grill and Rosemary sprigs.
12. Grill for about three minutes then turn all the vegetables.
13. Cook until asparagus is softened.
14. Cut the tuna into strips.
15. On a bed of spinach add tuna steak, then the asparagus and the grilled onion, garnish with the grilled marinade from the fish,  salt and pepper, and a fresh squeeze of lemon.

Note: this goes great with black rice or roasted sweet potatoes.