Ingredients:

Tuna:
4 fresh rosemary sprigs, each about 4-inches long
3 pounds center-cut tuna, cut into 6 slices about 2 inches thick
1/2 cup pure olive oil
Grated zest and juice of 1 lemon

The Splat:
1 lemon
2 fresh rosemary sprigs, each about 4 inches long
1 clove garlic, sliced paper thin
2 teaspoons finely minced fresh red hot pepper, such as Thai or jalapeno
1 teaspoon salt
1/4 cup extra-virgin olive oil
2 pounds cherry tomatoes, skins removed

Methods:

1. Prepare the tuna: Remove the leaves from the rosemary sprigs. In a shallow bowl, marinate the sliced tuna with the rosemary leaves, olive oil, and lemon zest and juice for about 1 hour.

2. Make the splat: Preheat an oven to 500*F (250*C). Peel the zest from the lemon, using a vegetable peeler, and finely julienne.Juice the lemon.Combine the lemon zest and juice, rosemary, garlic, hot pepper, salt and oil in a heatproof bowl. Place the tomatoes on a baking sheet or jelly roll pan and roast for 12 minutes.Immediately place the roasted tomatoes into the heat-proof bowl. Smash them with a fork (some of the tomatoes will splash and splat) and incorporate with the other ingredients. The intense heat of the roasted tomatoes will cook the other ingredients.

3. Start a fire in a grill.Grill the tuna for 2 minutes on each side.It should be pink, not rare, in the center.Serve immediately with the tomato splat.

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