1 1/2 pounds yellowfin tuna steak, about 1 inch thick
salt and pepper
1 1/4 pounds asparagus spears, trimmed
5 cups mixed baby lettuce
1/3 cup thinly sliced shallots
1 tbs lemon juice
Lemon slices (optional)
Instructions
Whisk together olive oil, limoncello, and herbs. Reserve 1/4 cup of mixture and put rest in a 1 gallon zip-lock bag. Add tuna and chill for 2 hours, turning occasionally.
Discard marinading liquid and season tuna with salt and pepper. Sear on a lightly oiled grill for 1-2 minutes each side or until tuna reaches desired doneness. Grill asparagus and lemon (if using) until tender. Season each with salt and pepper.
In a large bowl, toss lettuce, shallots, lemon juice, and reserved marinade; divide among 4 plates. Slice tuna against the grain and arrange over lettuce. Serve asparagus on side and garnish with lemon slices, if desired.
Originally Submitted
7/13/2010
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