Grilled Lemon-Marinated Tuna With Cherry Tomato Splat

Recipe Ingredients

		For The Tuna
4		Fresh rosemary sprigs - (ea abt 4" long)
3 lbs	1362g / 48oz	Center-cut tuna - cut 6 slices
		About 2" thick
1/2 cup	118ml	Olive oil
		Grated zest and juice of 1 lemon
		For The Splat
1		Lemon
2		Fresh rosemary springs - (ea abt 4" long)
1		Garlic clove - sliced paper-thin
2 teaspoons	10ml	Finely-minced fresh red hot pepper
1/4 cup	59ml	Extra-virgin olive oil
2 lbs	908g / 32oz	Cherry tomatoes - briefly plunged
		Into boiling, then cold water, skins
		Removed

Recipe Instructions

Prepare the Tuna: Remove the leaves from the rosemary sprigs. Marinate the sliced tuna with the rosemary leaves, olive oil and lemon zest and juice for about 1 hour.

Prepare the Splat: Preheat oven to 500 degrees. Peel the zest from the lemon, using a vegetable peeler, and finely julienne. Juice the lemon. Combine the lemon zest and juice, rosemary, garlic, hot pepper, salt and oil in a heatproof bowl.

Place the tomatoes on a baking sheet or jelly-roll pan and roast for 12 minutes. Immediately place the roasted tomatoes into the heatproof bowl. Smash them with a fork and incorporate the other ingredients. The intense heat of the tomatoes will cook the other ingredients.

Start a fire in a grill. Grill the tuna for 2 minutes on each side, until pink inside.

Serve immediately with Tomato Splat.

This recipe yields 6 servings.

Source:
The Virtual Rod And Gun Club at http://www.rodandgunclub.com

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