Rosemary-Lemon Grilled Ahi

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr
Cook:
30 min

Yield:
4 servings
Level:
Easy

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
  • To make the marinade:
Directions
  • 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.


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    Rosemary-Lemon Starter

    Recipe courtesy of Sunny Anderson