Drizzle the shucked corn and asparagus with 3 tablespoons of olive oil and season with salt and pepper and roast on the grill on high heat (450° to 550°) for 6 to 8 minutes. Once roasted place in the refrigerator to cool.
After all of the vegetables are chopped and prepared, including the asparagus and corn, place them in a large bowl. Sprinkle in sprouts, cheese, and sunflowers to the vegetable bowl as well.
Blackening Season: Combine all dry seasonings in a bowl and mix thoroughly. Place 3 tablespoons of the seasoning on a place with 2 tablespoons of olive oil.
Roll the fresh tuna steak in the blackening seasoned olive oil and make sure to completely coat on all sides. Once it is coated place on the grill on high heat for 2 to 3 minutes on each side to achieve a medium-rare internal temperature. Once cooked remove from the heat and set aside.
In a medium sized bowl whisk together red wine vinegar, soy sauce and safflower oil until it is completely blended.
To Plate: Dress the salad with the vinaigrette and toss it around. Place 2 cups of the dressed chop salad on a plate, topping off with a sliced piece of the grilled tuna fillet.