Grilled Lemon-Marinated Tuna with Cherry Tomato Splat

Serves 6

For the 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 olive oil
                  Grated zest and juice of 1 lemon

For the splat:
                  1 lemon
                  2 fresh rosemary springs, each about 4 inches long
                  1 clove garlic, sliced paper-thinl
                  2 teaspoons finely minced fresh red hot pepper
                  1/4 cup extra-virgin olive oil
                  2 pounds cherry tomatoes, briefly plunged into boiling, then cold water, skins removed

Prepare the tuna:
    Remove the leaves from the rosemary sprigs. Marinate the sliced tuna with the rosemary
leaves, olive oil and lemon zest and juice for about 1 hour.

Prepare the splat:
    Preheat oven to 500 degrees. Peel the zest from the lemon, using a vegetable peeler, and
finely jlienne. 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 heatproof bowl. Smash them with a fork and incorporate the
other ingredients. The intense heat of the tomatoes will cook the other ingredients.
    Start a fire in a grill. Grill the tuna for 2 minutes on each side, until pink inside.
    Serve immediately with tomato spat.