Crab Topped Tuna over Asparagus & Garlic Knots

This is a meal I picked up in college and cook on occasion for Meredith.  It looks kind of fancy but is relatively easy to make.  It can also be cooked indoors using the stove and oven or outdoors on the grill.  Just to simplify things, there are 4 parts: Tuna, Asparagus, Garlic Knots, and the sauce / topping.

Ingredients:

• Tuna - get some good steaks for searing
• Asparagus
• Mushrooms
• Imitation crab meat
• Shallots
• Garlic cloves
• White wine (get something good for cooking and drinking)
• Parmesan
• Tube of biscuits
• Italian Seasoning
• Salt, Pepper, Sugar, Garlic Powder

Step 1: Garlic Knots.  Crush a whole clove of garlic and finely chop it (you'll need it for a couple parts in this dish).  Open the tube of biscuits and roll out each individual biscuit until they are roughly 9-12 inches in length, proceed to tie each one in a knot and tuck the ends underneath.  Coat the bottom lightly with olive oil.  In a small side dish create a mixture of olive oil, chopped garlic, and italian seasoning.  I have cooked these on a pizza stone in the BGE or in the oven, but cook at 400 degrees.  When they are close to being done you will use a grill brush or spoon to coat the top of the knot with your mixture you made previously.  Continue to bake until they are finished and a golden brown color.  You can also coat with some parmesan if you'd like.

Step 2: Sauce. Finely chop your shallot and add to a sautee pan with some of the chopped garlic.  Simmer with olive oil and some white wine until the onions turn translucent.  Add mushrooms and crab meat along with a little more white wine.  Continue to simmer until you have a sauce like mixture.

Step 3 & 4: Tuna & Asparagus.  This part cooks fairly quickly.  Prep the tuna by seasoning with salt, pepper, sugar, and garlic powder (1 part of each).  Prep the asparagus by lightly coating with olive oil and some of the seasoning mentioned.  Cook the Tuna and Asparagus simultaneously on the grill until the tuna is seared on both sides but red in the center (medium rare to medium) and the asparagus is cooked but still crisp.  If cooking indoors I prefer a cast iron skillet for the tuna and a non-stick pan for the asparagus. 

Step 5: Plate and enjoy.  Lay the tuna over a bed of asparagus and top with your imitation crab meat sauce reduction.  Garnish with some parmesan cheese.  Serve with the rest of your white wine and garlic knots on the side.