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1
Season each piece of the tuna on both sides with the salt and pepper.
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2
Heat a grill to high and grill the tuna to the desired temperature.
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3
Serve the tuna with the asparagus and tomato sauce.
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4
Preheat the grill to medium.
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5
In a shallow baking dish, toss the asparagus with the oil to coat well.
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6
Add the salt, and pepper and toss.
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7
Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes.
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8
Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste.
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9
Cover with aluminum foil and let sit for 5 minutes before serving.
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10
*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking.
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11
If cooking thin asparagus, use a grill basket.
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12
Preheat the oven to 400 degrees F.
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13
In a large, 14-inch, oven proof frying pan, combine all of the ingredients.
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14
Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes.
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15
Remove the skillet from the oven and stir well.
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16
Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer.
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17
Serve immediately.
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18
(Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed.
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19
If the sauce seems too thick, thin with a bit of water or chicken broth.)
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20
*If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
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21
To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
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22
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres.
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23
If you prefer a less rustic sauce, puree completely as described above and strain.
