In a large, shallow dish or plastic zipper bag, combine rosemary, olive oil, and balsamic vinegar. Add tuna and marinate in refrigerator for 2 hours.
Preheat the grill. In a mixing bowl, toss together remaining ingredients to make the red pepper relish. Set aside.
Remove tuna fillets from the bag, discard marinade, and grill tuna over medium high heat, grilling each side for 2 to 3 minutes for medium rare. (An instant read thermometer inserted into the thickest portion of the fillet should read 125°F.)
Transfer the fillets to four dinner plates. Top fish with 1/2 cup pepper relish. Serve with steamed asparagus, if desired.
Originally Submitted
3/19/2010
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