Instructions: Preparation Time: 10 minutes

Cooking Time: 10 minutes

Yield: 4 servings

1. Boil vinegar with 1/2 of the rosemary branch until vinegar is reduced by half, about 3 minutes. Set aside.

2. Pat tuna dry and press light coat of pepper onto both sides of each fillet.

3. Heat 1 tablespoon of the oil in large non-stick skillet over high heat. Add tuna and sear well on both sides. Continue to cook to desired doneness, 3 to 5 minutes, depending on taste. Squeeze lemon over and remove from heat.

4. While fish is cooking, mince remaining rosemary. Toss tomatoes with rosemary, remaining 1 tablespoon oil, salt and pepper to taste.

5. Place tuna on serving plates.

Spoon tomatoes over each fillet; drizzle lightly with vinegar. Serve hot or at room temperature.

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