Grilled Ahi w/Rosemary
4 ahi steaks, cut 1" thick
1/2 cup Spanish extra-virgin olive oil
6 fresh rosemary springs, leaves chopped
1-1/2 tbsp balsamic vinegar
fresh ground black pepper
2 tomatoes, seeded & chopped
4 oz fresh sweet basil leaves, chiffonade
1/2 cup Spanish extra virgin olive oil
Preheat grill pan to high, or preheat grill, or charcoal.
Mix the extra virgin olive oil, balsamic vinegar rosemary, salt and pepper in a ziploc bag.
Marinate the ahi steaks for at least 2 hours in the refrigerator. Before cooking, bring fish up close to room temperature.
Mix the tomatos, basil and extra virgin olive oil to make a dressing (can use a food processor).
Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
Drizzle the dressing over the fish and serve
Recipe by Stan Moy
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