Rosemary-Lemon Grilled Ahi

• For the marinade
• lemons, cut in 1/2↗6
• salt & freshly ground black pepper
• finely chopped garlic2 teaspoons
• extra virgin olive oil↗2⁄3 cup
• fresh rosemary leaf, chopped↗1⁄3 cup
• For the skewers
• rosemary sprigs (about 6 to 8 inches long) or 4 metal skewers↗4
• center-cut ahi tuna steaks, cut into blocks 3/4 to 1-inch thick (about 5 ounces each)↗4
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.