Recipe - Grilled Tuna With Olive-Rosemary Butter

One fourth cup Butter, unsalted; room temp
1 tablespoon Kalamata olives; pitted,
chopped OR brinecured
olives, pitted, chopped
1 tablespoon Lemon juice; plus One fourth ts
2 teaspoon Rosemary, fresh; chopped OR
One half teaspoon Rosemary, dried; crumbled
One fourth teaspoon Dijon mustard
3 tablespoon Olive oil
1/8 teaspoon Pepper
4 Tuna steak, 1" thick
(about 8 ounces each)
Rosemary sprig, fresh; (opt)

Blend butter, olives, One fourth 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
cut or sliced up tomato salad and buttered orzo (riceshaped pasta) for a satisfying
meal. Finish with freshing lemon sorbet.

Bon Appetit, July, 1991
per Michelle Bass
Fidonet COOKING echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini