Limoncello Tuna and Asparagus

"A healthy recipe from the Eat Right section of Shape Magazine Summer 2009. After making this recipe, I wanted to add a few notes. I marinated my tuna for about 12 hours and the only flavor that really stood out was the rosemary. . .perhaps you might want to add some additional lemon juice and lemon zest to the marinade. I then let the reserved marinade sit for 24 hours in the fridge to infuse the flavors which was nice; I strained mine as I don't care for "herby" stuff and mixed it with the warm asparagus (then skipped the salad part). A nice meal."
 
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photo by januarybride photo by januarybride
photo by januarybride
Ready In:
25mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Whisk together olive oil, limoncello, and herbs.
  • Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
  • Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
  • Discard marinating liquid in the bag and season tuna with salt and pepper.
  • Grill asparagus and lemon slices until tender; season with salt and pepper.
  • Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
  • While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
  • Slice tuna against the grain and arrage it over the lettuce on each plate.
  • Serve asparagus on the side with lemon slices as garnish.

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