Grilled Lemon-Marinated Tuna
with Cherry Tomato Splat
Tuna:
4 fresh rosemary sprigs, each about 4-inches long
3 pounds center-cut tuna, cut into 6 slices about 2 inches thick
1/2 cup pure olive oil
Grated zest and juice of 1 lemon
The Splat:
1 lemon
2 fresh rosemary sprigs, each about 4 inches long
1 clove garlic, sliced paper thin
2 teaspoons finely minced fresh red hot pepper, such as Thai
or jalapeno
1 teaspoon salt
1/4 cup extra-virgin olive oil
2 pounds cherry tomatoes, skins removed
- Prepare the tuna: Remove the leaves from
the rosemary sprigs. In a shallow bowl, marinate the sliced tuna
with the rosemary leaves, olive oil, and lemon zest and juice
for about 1 hour.
- Make the splat: Preheat an oven to 500*F
(250*C). 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 heat-proof bowl. Smash them with a fork (some of the
tomatoes will splash and splat) and incorporate with the other
ingredients. The intense heat of the roasted tomatoes will cook
the other ingredients.
- Start a fire in a grill. Grill the tuna
for 2 minutes on each side. It should be pink, not rare, in the
center. Serve immediately with the tomato splat.
Serves 6.
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