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  • Grilled Tuna With Olive Rosemary Butter

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    Grilled Tuna With Olive Rosemary Butter
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Butter, unsalted, room temp
    • 1 Tbsp. Kalamata olives, pitted, minced Or possibly brine-cured olives, pitted, minced
    • 1 Tbsp. Lemon juice, plus 1/4 ts
    • 2 tsp Rosemary, fresh, minced Or possibly
    • 1/2 tsp Rosemary, dry, crumbled
    • 1/4 tsp Dijon mustard
    • 3 Tbsp. Extra virgin olive oil
    • 1/8 tsp Pepper
    • 4 x Tuna steak, 1" thick (about 8 ounces each) Rosemary sprig, fresh, (opt)

    Directions

    1. Blend butter, olives, 1/4 tsp. lemon juice, 1 tsp. rosemary and mustard in small bowl. (Butter can be prepared up to 2 days ahead. Wrap tightly and chill. Let stand at room temperature 45 min before continuing.)
    2. Whisk extra virgin olive oil with remaining 1 Tbsp. fresh lemon juice, remaining 1 tsp. rosemary and pepper in shallow dish. Arrange tuna steaks in dish, turning to caot both sides. Let stand 15 min.
    3. Prepare barbecue (high heat). Grill tuna till just cooked through, about 4 min per side. Transfer to platter. Place 1 Tbsp. rosemary butter on each steak. Garnish with rosemary sprigs.
    4. 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 in a sliced tomato salad and buttered orzo (rice-shaped pasta) for a satisfying meal. Finish with freshing lemon sorbet.

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