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.
Provided by januarybride
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 464.9, Fat 29, SaturatedFat 4.2, Cholesterol 76.5, Sodium 85.6, Carbohydrate 8.5, Fiber 2.9, Sugar 1.9, Protein 43.6
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