Grilled Tuna, Avocado and Asparagus Salad

Easy salad for 1! I moved to Indiana and Mateus isn't going to be here for a while so I am on a salad kick because cooking major meals for just me isn't what I feel like doing. So at the super market, the fish counter had these little ahi tuna steaks that were tiny and looked good. I got one and threw it in a grill pan, over some salad it made for a very fast, healthy and delish meal.

Ingredients:
tuna steak
1 avocado, diced
5 asparagus spears
1/2 cup of sliced shitake mushrooms
salad greens
olive oil
aged balsamic vin. (preferably a balsamic "syrup")
flax seeds
lemon wedge
salt, pepper

Directions:
Heat up a grill (or as I used, a cast iron grill pan on the stove). Brush the grill with olive oil and throw on the asparagus spears and mushrooms, sprinkle with salt and pepper. Once the veggies are a little bit soft (or the texture you prefer) remove, chop up into bite sized bits, and set aside.

Brush the tuna steak with oil and salt and pepper on both sides. Grill each side until you see the tuna turn white almost half way up the sides (try and leave a stripe of pink on the sides, that way you know it will be rare on the inside). Once done, chop up (or slice, or whatever).

In a large bowl with salad greens, arrange all your toppings on top (avocado, asparagus, mushrooms, tuna), sprinkle some flax seeds, squeeze of lemon, and top with a drizzle of olive oil and balsamic.  Each outdoors if you can! The weather is getting nice!