Grilled tuna with olive-rosemary butter

4 Servings

Ingredients

Quantity Ingredient
¼ cup Butter, unsalted; room temp
1 tablespoon Kalamata olives; pitted, chopped OR brine-cured olives, pitted, chopped
1 tablespoon Lemon juice; plus 1/4 ts
2 teaspoons Rosemary, fresh; chopped OR
½ teaspoon Rosemary, dried; crumbled
¼ teaspoon Dijon mustard
3 tablespoons Olive oil
⅛ teaspoon Pepper
4 Tuna steak, 1\" thick (about 8 ounces each)
Rosemary sprig, fresh; (opt)
Bon Appetit, July, 1991
per Michelle Bass
Fidonet COOKING echo

Directions

Blend butter, olives, ¼ teaspoon lemon juice, 1 teaspoon rosemary and mustard in small bowl. (Butter can be prepared up to 2 days ahead. Wrap tightly and refrigerate. Let stand at room temperature 45 minutes before continuing.)

Whisk olive oil with remaining 1 tablespoon fresh lemon juice, remaining 1 teaspoon rosemary and pepper in shallow dish. Arrange tuna steaks in dish, turning to caot both sides. Let stand 15 minutes.

Prepare barbecue (high heat). Grill tuna until just cooked through, about 4 minutes per side. Transfer to platter. Place 1 tablespoon rosemary butter on each steak. Garnish with rosemary sprigs.

Note from author: A simple, sunny dish with the flavors of the south of France. The seasoned butter is our bonus, since the fish is already delicious after its quick marinating in a rosemary vinaigrette. Add a sliced tomato salad and buttered orzo (rice-shaped pasta) for a satisfying meal. Finish with freshing lemon sorbet.

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