Limoncello Tuna And Asparagus - cooking recipe

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

Preparation

Whisk together olive oil, limoncello, and herbs.
Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
Discard marinating liquid in the bag and season tuna with salt and pepper.
Grill asparagus and lemon slices until tender; season with salt and pepper.
Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
Slice tuna against the grain and arrage it over the lettuce on each plate.
Serve asparagus on the side with lemon slices as garnish.