Heat a dry griddle pan to a medium heat
Apply asparagus spears to pan and use a heavy saucepan to sit on top of the spears flattening them slightly, this will add horizontal sear marks to the stalks
Cook asparagus for 2-3mins each side
Once cooked put the asparagus in a bowl with your tomatoes, half of the basil leaves, the sweetcorn, a splash of oil and a squeeze of lemon juice.
Season with salt and pepper then toss it all together.
Rub your tuna steaks with a little bit of oil and season them with salt and pepper.
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 add the tuna
Spoon over some of the basil dressing on the side and scatter over the baby basil leaves.