Rosemary-lemon Grilled Ahi

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.