Seared Pepper-Crusted Tuna with Tomatoes and Balsamic Glaze
| Yield: | 1 Servings |
| Categories: |
| 1/3 | c | Balsamic vinegar |
| 1 | Branch fresh rosemary | |
| 4 | Fresh tuna fillets; about 5 ounces each | |
| Coarse-ground black pepper | ||
| 2 | tb | Olive oil |
| 1/2 | Lemon | |
| 1 | lg | Tomato; diced |
| Salt to taste |
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