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

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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