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. ---------------------------------------------------------------------------
Nutrition
Ingredients
