Grilled Tuna with Olive-Rosemary Butter
| Yield: | 4 Servings |
| Categories: | Fish |
| 1/4 | c | Butter, unsalted; room temp |
| 1 | tb | Kalamata olives; pitted, chopped OR brine-cured olives, pitted, chopped |
| 1 | tb | Lemon juice; plus 1/4 ts |
| 2 | ts | Rosemary, fresh; chopped OR |
| 1/2 | ts | Rosemary, dried; crumbled |
| 1/4 | ts | Dijon mustard |
| 3 | tb | Olive oil |
| 1/8 | ts | Pepper |
| 4 | Tuna steak, 1" thick (about 8 ounces each) | |
| Rosemary sprig, fresh; (opt) |
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