Seared Lemon Rosemary Tuna

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

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