6 lemons, cut in 1/2
Salt and freshly ground black pepper
2 teaspoons finely chopped garlic
2/3 cup extra-virgin olive oil
1/3 cup fresh rosemary leaves, chopped
4 rosemary sprigs (about 6 to 8 inches long) or wood or metal skewers
4 center-cut ahi tuna steaks (about 5 ounces each), cut into blocks 3/4 to 1-inch thick
Salt and freshly ground black pepper
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