Food Network: Rosemary-Lemon Grilled Ahi

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Rosemary-Lemon Grilled Ahi
Recipe courtesy Michael Chiarello

Ingredients
For the marinade:
6 lemons, cut in 1/2
Salt and freshly ground black pepper
2 teaspoons finely chopped garlic
2/3 cup extra-virgin olive oil
1/3 cup fresh rosemary leaves, chopped

For the skewers:
4 rosemary sprigs (about 6 to 8 inches long) or wood or metal skewers
4 center-cut ahi tuna steaks (about 5 ounces each), cut into blocks 3/4 to 1-inch
thick

Salt and freshly ground black pepper

Instructions
To make the marinade:
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.

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.

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

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.