1 lb fresh tuna steak
1/2 cup soy sauce
1/4 cup fresh squeezed lemon juice
2 cloves garlic, smashed but not peeled
1/2 cup water
2 lb whole red new potatoes
1 lb asparagus or green beans, whichever is in season
Rice wine vinegar
1 Tbsp oregano
Black pepper to taste
12-15 pitted Kalamata olives
1 ripe tomato, sliced, for garnish
In a large ziploc bag, marinate the tuna in the soy sauce, lemon juice, garlic and water for 1 hour (not longer!) in the refrigerator.
While the fish is marinating, bring a pot of water to a boil. Cook the potatoes until fork tender. Drain, slice, and transfer to a large bowl. While the potatoes are still warm, splash them with rice wine vinegar (about 1/3 cup or more). Stir to coat all the potatoes; they will soak up all the vinegar. Let stand.
While the water for the potatoes is boiling, heat 2 Tbsp olive oil in a frying pan and sauté the sliced asparagus for 2 minutes. Splash with rice wine vinegar, and season with oregano and black pepper. Add to the bowl with the potatoes and mix.
Cook the tuna on the grill or under the broiler; be careful not to overcook. Cut into bite-size pieces.
On a large platter make a bed of the potatoes and asparagus. Scatter the tuna on top. Garnish with olives and sliced tomatoes. Serve at room temperature.