This is a print preview of "Grilled Lemon Marinated Tuna With Cherry Tomato Splat" recipe.

Grilled Lemon Marinated Tuna With Cherry Tomato Splat Recipe
by Global Cookbook

Grilled Lemon Marinated Tuna With Cherry Tomato Splat
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  Servings: 6

Ingredients

  • 4 x fresh rosemary sprigs - (ea abt 4" long)
  • 3 lb center-cut tuna cut 6 slices about 2" thick
  • 1/2 c. extra virgin olive oil Grated zest and juice of 1 lemon
  • 1 x lemon
  • 2 x fresh rosemary springs - (ea abt 4" long)
  • 1 x garlic clove sliced paper-thin
  • 2 tsp finely-chopped fresh red warm pepper
  • 1/4 c. extra-virgin extra virgin olive oil
  • 2 lb cherry tomatoes briefly plunged into boiling, then cool water, skins removed

Directions

  1. Prepare the Tuna: Remove the leaves from the rosemary sprigs. Marinate the sliced tuna with the rosemary leaves, extra virgin olive oil and lemon zest and juice for about 1 hour.
  2. 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, warm pepper, salt and oil in a heatproof bowl.
  3. Place the tomatoes on a baking sheet or possibly jelly-roll pan and roast for 12 min. 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.
  4. Start a fire in a grill. Grill the tuna for 2 min on each side, till pink inside.
  5. Serve immediately with Tomato Splat.
  6. This recipe yields 6 servings.