Preheat oven to 375 degrees.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the asparagus and season with salt and pepper.

Sauté this mixture for 5 minutes, or until asparagus starts to sweat. Transfer to an aluminum foil-lined baking sheet and place in the oven.

To the same skillet, add the tuna and season with salt and pepper. Sear each side for 3 minutes, until light brown crust forms.

Transfer tuna onto the same aluminum foil lined baking sheet and place in the oven.

In a small bowl, whisk the next 3 ingredients (garlic through sesame seeds) with sea salt and freshly ground black pepper to taste.

Remove the tuna and asparagus from the oven and drizzle the coconut aminos mixture over the top. Toss the asparagus. Place both baking sheets back in the oven.

Bake the asparagus for 5 more minutes, until bright green and golden brown on the outside.

Bake the tuna for 10 more minutes, until flakes easily with a fork.

In a large bowl, toss the remaining ingredients and season with salt and pepper. Serve tuna and asparagus with the salad.