|1 束露荀，修剪 (或改用青豆)||1 bunch asparagus, trimmed (or use a good handful of green beans instead)|
|2 一把車厘茄，一分為四||2 handfuls cherry tomatoes, quartered|
|1 大束新鮮羅勒，取葉，挑選嫩葉備用||1 large bunch fresh basil, leaves picked, baby leaves kept to one side|
|1 少數黑橄欖，除核||1 handful black olives, stones removed|
|初榨橄欖油||extra virgin olive oil|
|1 隻檸檬||1 lemon|
|新鮮黑胡椒粉||freshly ground black pepper|
|2 吞拿魚排||2 tuna steaks, from sustainable sources, ask your fishmonger|
|2 湯匙 脫脂乳酪||2 tablespoons fat-free natural yoghurt|
1. 將煎鍋燒熱，放入蘆筍，上面放一個重型鍋壓著蘆筍，煮 2 分鐘，把蘆筍翻一翻，再煮，直至呈現燒焦紋。
Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks.
2. 將蘆筍放在砧板，斜角切半。將蘆筍和車厘茄放入一個碗裡，然後加入半份羅勒葉、 橄欖、 少量的油和檸檬汁稍為調味。拌好後放在碟的一邊。
Pop the asparagus on a board and chop them in half at an angle. Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.
3. 在吞拿魚排擦上少許油並調味。放在煎鍋每邊煎約1分鐘。假如你偏好熟一點的吞拿魚排，每邊煎約兩分鐘； 要求全熟的可煎上3-4分鐘。
Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.
Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.
More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/hot-tuna-salad-with-basil-dressing
Special thanks on translation: Ms. Anita M Bailey