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Tuscan-Style Grilled Ahi on Rosemary Skewers
Tuscan cuisine relies heavily on combining fresh, pristine ingredients and cooking them simply to showcase their flavors. Beautiful, deep red Ahi tuna is skewered onto fresh rosemary stems and bathed in a mixture of oil, herbs, lemon zest and garlic. A quick trip to the grill produces crusty grill marks and a smoky grill taste while leaving the center of the tuna moist and succulent. Served with fresh pasta or Italian white bean salad, this quick-to-fix dish is sure to please.
Starting about 1 inch from the top of each rosemary stem, strip the leaves from the stems. The stems will be used as skewers. Set aside 2 tablespoons of the rosemary leaves; save the remaining rosemary leaves for another use.
Combine the lemon zest, parsley, pepper flakes, garlic, salt, pepper and reserved 2 tablespoons of rosemary leaves in the bowl of a mini food processor. Pulse to finely chop and mix the ingredients. Add the olive oil and pulse to make a thick paste.*
Cut each tuna steak into 1½ to 2-inch cubes. Thread 2 to 3 cubes onto each rosemary skewer. Arrange the skewers in a single layer on a large plate or in a shallow dish. Spoon the garlic/herb mixture over the tuna, turning the skewers to ensure they are coated on all sides. Leave to marinate at room temperature for 15 minutes.
Preheat the grill to medium-high; Clean the grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat a lightly oiled grill pan to medium-high heat). Place the skewers onto the hot oiled grill and cook for about 1 to 2 minutes. Without turning the skewers, rotate them 90 degrees and continue cooking about 1 to 2 minutes more; this will produce beautiful cross-hatch grill marks. Flip the skewers over and repeat the process for the second side. The tuna will be cooked to medium-rare doneness. If you prefer more well-done, cover the grill or grill pan while the tuna is cooking.
Spoon Italian White Bean Salad onto each serving plate. Arrange the tuna skewers attractively over the salad. Garnish with lemon wedges and serve immediately.