Limoncello Tuna and Asparagus

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. 1

   Whisk together olive oil, limoncello, and herbs.

2. 2

   Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.

3. 3

   Add tuna to the bag and chill for 2-4 hours, turning over occasionally.

4. 4

   Discard marinating liquid in the bag and season tuna with salt and pepper.

5. 5

   Grill asparagus and lemon slices until tender; season with salt and pepper.

6. 6

   Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).

7. 7

   While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.

8. 8

   Slice tuna against the grain and arrage it over the lettuce on each plate.

9. 9

   Serve asparagus on the side with lemon slices as garnish.