|
|
|
|
 |
|
|
| Grilled Tuna With Olive-Rosemary Butter Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
|
|
|
Ingredients
1/4 cup butter, unsalted; room temp
1 tablespoon kalamata olives; pitted, chopped or brine-
1 tablespoon lemon juice; plus 1/4 ts
2 teaspoon rosemary, fresh; chopped or
1/2 teaspoon rosemary, dried; crumbled
1/4 teaspoon dijon mustard
3 tablespoon olive oil
1/8 teaspoon pepper
4 tuna steak, 1 thick (about 8 ounces; each)
1 rosemary sprig, fresh; (opt)
Cooking Directions:
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.
Bon Appetit, July, 1991 per Michelle Bass Fidonet COOKING echo
fish
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
