"Sin"sational Summer Fun
Rosemary Skewered Ahi
Here's a 4th of July Show Stopper... or anytime Grilling Delight. Trim some fresh rosemary sprigs and thread
your ahi tuna right on them to use as skewers.. and for serving. Today TMG gives you a "how-to" Roast
Lemons.. mmmmm the carmelized juicy sweet pulp that will be extracted will make an awesome accent to your
seafood marinade... Also read the heathy tip of the day about the absorbtion of marinades. since your intake is not completely
using up the amount that you marinade in.. less calories and fat need to be tabulated... Works for me!!
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"Sin"sational Summer Fun
Rosemary Skewered Ahi
PREP TIME: 10 min
COOKING TIME: 15 min, 20 min for lemons
EASE OF PREPARATION: Easy
Servings - Makes 2 servings
Per serving = 1/2recipe = POINTS® value 2*
plus 1* for marinade
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Rosemary Skewered Ahi
Ingredients:
For Marinade:
Nonstick Cooking Spray
2 Lemons, cut in half
Sea Salt and Fresh Ground Pepper
1 teaspoon Garlic, finely chopped
3 tablespoons Fresh Rosemary leaves, chopped
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Rice Wine Vinegar
For Skewers:
4 Rosemary Sprigs, reserving the leaves from the lower 5-6" for above
2 Sashimi Grade Ahi Tuna Steaks - 5oz each, cubed into approx 1" size cubes
Sea Salt and Fresh Ground Pepper
Directions:
Put lemons cut side up in a oven safe baking dish. Salt and Pepper. Place under the broiler and roast for approx 20 minutes
about 6 inches from the broiler, until they are very soft. The tops will darken and carmelize. Remove and let
cool.
 
Squeeze the lemon pulp and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary, rice wine vinegar and extra vigrin olive oil. Marinade will keep for up to 1 week refrigerated in a tightly sealed container.
Skewer tuna pieces on to rosemary sprigs and brush with marinade. Season with salt and pepper and grill turning once or twice to medium rare, 8-10 minutes, depending on the heat. Serve immediately.
Simple skewers of largely cut up vegetables (portabello mushrooms, cherry tomatoes, red and green bell peppers, and red onion) make a colorful side dish.
Servings - 2 servings
Per serving = 1/2recipe = POINTS® value 2* plus 1* for marinade
90calories/.75gfat/0gfiber
120calories/14gfat/0gfiber
- oil/marinade
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(printer friendly version)
ENJOY!!
*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.
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