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Recipe Summary test

prep:
15 mins
cook:
4 mins
total:
19 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the tuna into 16 evenly sized chunks and place in a shallow bowl with the olive oil, garlic and chopped rosemary; season with salt and pepper. Toss to combine. Cover and let stand at room temperature, tossing occasionally, for 30 minutes.

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  • Preheat a grill or grill pan to medium-high. Skewer the tuna chunks onto the rosemary sprigs, about 1/2 inch apart. Place the skewered tuna on the grill and drizzle with the remaining marinade. Grill, turning with tongs, until cooked on all sides, about 4 minutes for medium-rare.

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