Grilled Tuna With Olive-Rosemary Butter

Grilled Tuna With Olive-Rosemary Butter

Yield: 4 Servings

1/4 c  butter,unsalted,room temp

1 T  kalamata olives,pitted,

-chopped (or brine-)

1 T  lemon juice,plus 1/4 ts

2 t  rosemary,fresh,chopped or

1/2 t  rosemary,dried,crumbled

1/4 t  dijon mustard

3 T  olive oil

1/8 t  pepper

4 tuna steak thick (about 8

- ounces,each)

1 rosemary sprig,fresh,(opt)

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 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.