In a baking dish place the coppa with the tomatoes cut side up. Sprinkle the tomatoes with pepper, thyme and garlic and drizzle with olive oil. Bring a pan of salted water to the boil and blanche the asparagus. Plunge immediately into iced cold water. Chop into 1 inch pieces. Brush the tuna steaks lightly with olive oil. In a hot griddle pan that is smoking, briefly sear the tuna for approximately 60 seconds each side. Arrange the mixed leaves and asparagus on three plates and top with tomatoes and crispy coppa. Place the seared tuna on top of the leaves and arrange slivers of parmesan on top and drizzle with dressing. To make the dressing, combine all the ingredients together.
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 305 (79%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 130.9mg||3 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 23.5g|
|Protein 0.5g||1 %|
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Calories per serving: 388
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