Preheat the oven to 180°C on a fan forced setting.
Start by combining the lemon juice, extra-virgin olive oil, garlic, thyme and parsley in a wide, shallow bowl.
Add the Birds Eye Ocean Selections Tuna steak to the bowl and allow to marinate for 10 minutes on each side.
In the meantime, place the asparagus and cherry tomatoes on a baking tray and drizzle them with the olive oil. Place the tray in the preheated oven and cook for 20 minutes, until softened.
Once the tuna steak has marinated, heat a griddle pan and grill the tuna for 5 minutes on each side.
Place the asparagus in the middle of the plate, top it with the grilled tuna steak and add the cherry tomatoes to serve.