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Serves 2
1 bunch apsaragus, trimmed (or use a good handful of green beans instead)
2 handfuls cherry tomatoes, quartered
1 large bunch fresh basil, leaves picked, baby leaves kept to one side
1 handful black olives, stones removed
extra virgin olive oil
1 lemon
sea salt
freshly ground black pepper
2 tuna steaks, from sustainable sources, ask your fishmonger
2 tablespoons fat-free natural yoghurt
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