Tuna with Asparagus, Orange and Almonds

Preparation

1. Clean the asparagus and trim off the woody bottom ends. Cook in a pot of salted boiling water for about 20 minutes, or until tender. In a separate small pot, hard-boil the eggs for 8 minutes from the time the water starts to boil.
2. Using a vegetable peeler or zester, remove a few strips of zest from the orange, avoiding the white pith. Peel the orange completely and segment it by removing the outer membrane, then divide into bite-sized pieces.
3. Roughly chop the almonds. Peel the hard-boiled eggs and cut into small pieces. Thinly slice the red onion.
4. Cut the cooked asparagus in half lengthwise and arrange on four individual serving plates. Top with the drained, flaked tuna, then add the orange segments, hard-boiled egg pieces, and sliced onions. Garnish with the chopped almonds and orange zest, then drizzle with olive oil and season with a generous sprinkling of black pepper.