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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By Magnamosa
redwood shores, CA
on June 11, 2013
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I figured out at the last minute that I didn't have rosemary but this was delish without it. marinated ahi and sea bass in this and then grilled. the marinade was great on arugula too and I have some left that I plan to rub on some zucchini for grilling. easy and yum. I'm thinking of trying to grill the lemons as that smoky flavor will be good but wonder if the juice will be lost. they are pretty mushy when you squeeze them from the broiler but that pulp tastes great.
By bertabird88_128...
Farmington, 71
on May 09, 2010
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Everyone knows we LOOK at our food. So you want a great presentation. I was a bit hesitant to try the rosemary skewer, but I knew it could work. In answer to a question on how to keep the lemon steady: aluminum foil! I do the same for garlic. Just make a log out of a three inch piece. Roll it and shape it around the lemon. Works like a charm. AND YES! ROAST THAT LEMON! OH MY GOSH! WHAT A FLAVOR EXPLOSION WITH THE ROSEMARY!
The rosemary and lemon together gave a great flavor and my dinner guests were impressed. I served it with a penne rigati pasta with olive oil, basil, thyme and roasted garlic. I also grilled some zucchini, yellow squash and halved cherry tomatoes. I also served them a nice chardonnay.
I was able to wow my guests with just a bit of extra effort. There was one guest who didn't like fish so I used the same recipe, but used cut chunks of chicken breast that I started to cook 4 minutes prior to the tuna. I brushed with the marinade and added a bit of fresh ground pepper and got a "YUM!!!" from the picky eater! Not bad!
I didn't cook the tuna for more than 4 minutes. Maybe the grill flames were different or something. But it was good, nutritious and enjoyed by all. Thank you.
By keepswimming198...
chesapeake, VA
on May 15, 2009
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I was sort of 'iffy' on the rosemary part, but did it anyway. It complimented the tuna perfectly! I didnt roast the lemons as long,the rosemary I chopped and threw straight on the tuna. It was a wonderful summer dish, the grill intensified all the flavors. Wonderful!
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