Grilled Fish With Heirloom Tomato, Asparagus & Almond Salad

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Almond Board of California


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1 bunch asparagus, trimmed

1 pound heirloom tomatoes or a mixture of red and yellow tomatoes, cored and sliced into wedges

1/3 cup chopped almonds, roasted

1 tablespoon minced red onion

1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing steaks

2 tablespoons fresh lime juice

1/4 teaspoon salt, plus more for brushing steaks

1/4 teaspoon pepper, plus more for brushing steaks

4 (6-ounce) tuna, orange roughly, or other firm fillets, about 1 inch thick

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