Grilled Yellowfin Tuna with Red Pepper Relish

Ingredients

2 tablespoons fresh rosemary
1/4 cup extra virgin olive oil
1 cup balsamic vinegar
4 6-ounce yellowfin tuna fillets
1 cup roasted red pepper
1/2 cup diced red onion
1/2 cup diced Kalamata olives
1 tablespoon minced garlic
2 tablespoons fresh chopped basil
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper

Aqua Grille
10 North Forest Beach Drive, Hilton Head, South Carolina
aquagrilleandlounge.com

Directions

In a large, shallow dish or plastic zipper bag, combine rosemary, olive oil, and balsamic vinegar. Add tuna and marinate in refrigerator for 2 hours.

Preheat the grill. In a mixing bowl, toss together remaining ingredients to make the red pepper relish. Set aside.

Remove tuna fillets from the bag, discard marinade, and grill tuna over medium high heat, grilling each side for 2 to 3 minutes for medium rare. (An instant read thermometer inserted into the thickest portion of the fillet should read 125°F.)

Transfer the fillets to four dinner plates. Top fish with 1/2 cup pepper relish. Serve with steamed asparagus, if desired.

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