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Ingredientes
- 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
Direcciones
- 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.
- 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.
- 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.
- Start a fire in a grill. Grill the tuna for 2 min on each side, till pink inside.
- Serve immediately with Tomato Splat.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 6 servings | |
| Calories 241 | |
| Calories from Fat 239 | 99% |
| Total Fat 27.02g | 34% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.15g | 0% |
| Protein 0.09g | 0% |
