2 pounds sushi-grade ahi tuna, cut into 1-inch cubes
1/2 cup olive oil
Salt and freshly ground black pepper
Rosemary stems cut into skewers about 2-inches long with leaves attached
Preheat a grill or grill pan to high.
Put cubed tuna in a mixing bowl with olive oil, salt and pepper. Toss to incorporate the seasoning. Skewer the tuna through the center half way down the skewer. Season again with salt and pepper. Sear on a very hot grill for 10 seconds on all sides. Cool and serve at room temperature.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.