Grilled Tuna with Olive-Rosemary Butter

Yield: 4 Servings

del.icio.us

Ingredients:
1/4 cup unsalted butter, at room temperature
1 tablespoon kalamata olives, pitted and chopped
1 tablespoon lemon juice (plus 1/4 teaspoon)
2 teaspoons fresh rosemary, chopped (or 1/2 teaspoon dried rosemary, crumbled)
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
1/8 teaspoon pepper
4 tuna steak, 1 inch thick (about 8 ounces each)
Rosemary sprigs, (optional)

Directions:

1. Blend butter, olives, 1/4 teaspoon lemon juice, 1 teaspoon rosemary and mustard in small bowl. Note: Butter can be prepared up to 2 days ahead. Wrap tightly and refrigerate. Let stand at room temperature 45 minutes before continuing.

2. Whisk olive oil with remaining 1 tablespoon fresh lemon juice, remaining 1 teaspoon rosemary and pepper in shallow dish.

3. Arrange tuna steaks in dish, turning to coat both sides. Let stand 15 minutes.

4. Prepare barbecue (high heat). Grill tuna until just cooked through, about 4 minutes per side.

5. Transfer to platter. Place 1 tablespoon rosemary butter on each steak. Garnish with rosemary sprigs.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!