Limoncello Tuna And Asparagus

• 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

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.

extra virgin olive oil, limoncello, parsley, chives, rosemary, yellowfin, salt, lemon slice, baby greens, shallot, lemon juice

Taken from www.food.com/recipe/limoncello-tuna-and-asparagus-377760 (may not work)