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
that only had mustard and bacon in it besides the beans and syrup. Fresh tuna from the keys was prepared several ways, all of which were simple and quick. 
