Rosemary-Lemon Grilled Ahi

TOTAL TIME: 1 hr 50 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE MARINADE:
  • 6 lemons, cut in 1/2
  • Salt and freshly ground black pepper
  • 2 teaspoons finely chopped garlic
FOR THE SKEWERS:
  • 4 rosemary sprigs (about 6 to 8 inches long) or wood or metal skewers
  • 4 center-cut ahi tuna steaks (about 5 ounces each), cut into blocks 3/4 to 1-inch thick
  • Salt and freshly ground black pepper
TO MAKE THE MARINADE:
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    • Print Recipe

    Directions

    Preheat broiler. Place lemons, cut side up, in a small, non-aluminum 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.

    Squeeze 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.

    Soak rosemary or wooden skewers in water to cover 1 to 2 hours.

    Preheat grill or broiler. Skewer 2 tuna pieces lengthwise on each rosemary sprig and brush with marinade. Season with salt and pepper and grill, turning once or twice, to medium rare, 8 to 10 minutes, depending on heat. Serve immediately.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on August 04, 2014

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      Very simple to make. The marinade was very tasty without being overpowering. I drizzled some over the cooked skewers at the end. Make sure to grill the ahi on relatively low flame because this marinade will make it flare up. We kept the leaves on the rosemary skewers and it not only tasted better but it looked cooler. I was unclear in the recipe whether to leave them on or take them off. This recipe makes way more than you will need for even 6 large skewers. Plan on keeping it and using it again.

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    • on March 18, 2012

      Flag

      Fun and delish!!! I've always been afraid of cooking tuna...but this looked easy enough. It was easy and impressive to my family. The real manic was in the prep of the lemons. Do not skip that step. I was really surprised at how much cooking them changed the flavor. I will make again!

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