(Salmon or other hearty fish may be substituted)
15 rosemary sprigs
¼ cup olive oil
1 ½ tablespoons fresh lime juice
2 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
2 teaspoons ground ancho chili powder
½ teaspoon salt
15 cherry tomatoes
Fresh ground black pepper to taste
1-pound tuna cut in 1-inch pieces
Lime wedges, for garnish
Remove the leaves from the bottom half of the sprig. Set aside. Chop enough of the leaves that were removed to make 1 ½ teaspoon of fresh rosemary.
Combine olive oil, lime juice, garlic, cilantro, ground ancho chili, chopped rosemary, salt and pepper in a medium bowl. Add the tuna and tomatoes and toss until coated. Let stand for five minutes. Skewer a piece of tuna, followed by one tomato, and then another piece of tuna onto each rosemary sprig.
Heat a large cast iron pan; grill pan, or the barbeque on high heat. Add the skewers and cook for approximately one minute each side or until the tuna is cooked through but still rare. Garnish with lime wedges and serve.