A healthy recipe from the Eat Right section of Shape Magazine Summer 2009. After making this recipe, I wanted to add a few notes. I marinated my tuna for about 12 hours and the only flavor that really stood out was the rosemary. . .perhaps you might want to add some additional lemon juice and lemon zest to the marinade. I then let the reserved marinade sit for 24 hours in the fridge to infuse the flavors which was nice; I strained mine as I don't care for "herby" stuff and mixed it with the warm asparagus (then skipped the salad part). A nice meal.

Ingredients

4 serv.

extra virgin olive oil↗1⁄2 cup
limoncello↗1⁄2 cup
chopped parsley1 tablespoon
chopped chives2 teaspoons
chopped rosemary1 teaspoon
yellowfin tuna steaks↗1 1⁄2 lbs
about 1 inch thick
salt and pepper
asparagus spears↗1 1⁄4 lbs
trimmed
lemon slice
mixed baby greens↗5 cups
thinly sliced shallot1⁄3 cup
lemon juice↗1 tablespoon

Step-by-step instructions

1
Whisk together olive oil, limoncello, and herbs.
2
Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
3
Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
4
Discard marinating liquid in the bag and season tuna with salt and pepper.
5
Grill asparagus and lemon slices until tender; season with salt and pepper.
6
Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
7
While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
8
Slice tuna against the grain and arrage it over the lettuce on each plate.
9
Serve asparagus on the side with lemon slices as garnish.

Source: food.com

Original recipe ↗

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