Grilled Tuna With Olive-Rosemary Butter

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - unsalted, room temp
1 tablespoon	15ml	Kalamata olives; pitted - chopped
1 tablespoon	15ml	Lemon juice - plus 1/4 tsp
2 teaspoons	10ml	Rosemary - fresh, chopped or
1/2 teaspoon	2.5ml	Rosemary - dried, crumbled
1/4 teaspoon	1.3ml	Dijon mustard
3 tablespoons	45ml	Olive oil
1/8 teaspoon	0.6ml	Pepper
4		Tuna steak - 1" thick
		Rosemary sprig - fresh, (opt)

Recipe Instructions

Blend butter, olives, 1/4 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 coat 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 fresh lemon sorbet.

Bon Appetit, July, 1991

Source:
Food and Wine Magazine

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