These days it's easy to find 100% contrary points of view. Politics. Religion. Fish. But it's hard to engage in a sustainable fishing debate when your good friends bring their hand caught Gulf tuna over.
In this treatment I coated the tuna with salt, very finely chopped rosemary and lemon zest. Sear on a very hot grill for no more than 2 minutes per side. Or use a grill pan if it's so intensely hot outside that you don't want to fire up a grill.
Clockwise from the top of this little appetizer spread are:
- Chunks of Parmigiano Reggiano
- Mixed olives with Feta
- Hot Spanish Chorizo slices
- Sticks of Asiago