Rosemary-Lemon Grilled Ahi

4.7(11)

by Michael Chiarello·published 2016-11-18

Main Dish

Servings

4 servings

Total time

—

Calories / serving

514 kcal

Ingredients (8)

serves

6 lemons, cut in 1/2lemon
Salt and freshly ground black peppersalt-and-pepper
2 teaspoons finely chopped garlicgarlic
2/3 cup extra-virgin olive oilolive-oil
1/3 cup fresh rosemary leaves, choppedrosemary
4 rosemary sprigs (about 6 to 8 inches long) or wood or metal skewersrosemary
4 center-cut ahi tuna steaks (about 5 ounces each), cut into blocks 3/4 to 1-inch thick
Salt and freshly ground black peppersalt-and-pepper

Instructions (4 steps)

01Preheat broiler. Place lemons, cut side up, in a small, non-aluminum flameproof 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.
02Squeeze 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.
03

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Not rich — missing servings, total time, or calories.