Rosemary-Lemon Grilled Ahi

Name: Rosemary-Lemon Grilled Ahi
Ingredients: For the marinade; 6 lemons, cut in 1/2; salt & freshly ground black pepper; 2 teaspoons finely chopped garlic; 2/3 cup extra virgin olive oil; 1/3 cup fresh rosemary leaf, chopped; For the skewers; 4 rosemary sprigs (about 6 to 8 inches long) or 4 metal skewers; 4 center-cut ahi tuna steaks, cut into blocks 3/4 to 1-inch thick (about 5 ounces each); salt & freshly ground black pepper

10 ingredients

5 steps

Ingredients

For the marinade
6 lemons, cut in 1/2
salt & freshly ground black pepper
2 teaspoons finely chopped garlic
2/3 cup extra virgin olive oil
1/3 cup fresh rosemary leaf, chopped
For the skewers
4 rosemary sprigs (about 6 to 8 inches long) or 4 metal skewers
4 center-cut ahi tuna steaks, cut into blocks 3/4 to 1-inch thick (about 5 ounces each)
salt & freshly ground black pepper

Directions

1

To make the marinade:
2

Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish.
3

Squeeze the lemon pulp and juice and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary and extra-virgin olive oil. Keeps up to 1 week refrigerated in a tightly sealed container.
4

Soak rosemary or wooden skewers in water to cover 1 to 2 hours.
5

Preheat grill or broiler. Skewer 2 tuna pieces lengthwise on each rosemary sprig and brush with marinade. Season with salt and pepper and grill, turning once or twice, to medium rare, 8 to 10 minutes, depending on heat. Serve immediately.