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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup  limoncello
• 1  tablespoon  chopped parsley
• 2  teaspoons  chopped chives
• 1  teaspoon  chopped rosemary
• 1 1⁄2 lbs yellowfin tuna steaks, about 1 inch thick
•  salt and pepper
• 1 1⁄4 lbs asparagus spears, trimmed
•  lemon slice
• 5  cups  mixed baby greens
• 1⁄3 cup  thinly sliced shallot
• 1  tablespoon lemon juice

Directions

1. Whisk together olive oil, limoncello, and herbs.
2. Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
3. Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
4. Discard marinating liquid in the bag and season tuna with salt and pepper.
5. Grill asparagus and lemon slices until tender; season with salt and pepper.
6. Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
7. While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
8. Slice tuna against the grain and arrage it over the lettuce on each plate.
9. Serve asparagus on the side with lemon slices as garnish.