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Ingredientes
- 1/4 c. Butter, unsalted, room temp
- 1 Tbsp. Kalamata olives, pitted, minced Or possibly brine-cured olives, pitted, minced
- 1 Tbsp. Lemon juice, plus 1/4 ts
- 2 tsp Rosemary, fresh, minced Or possibly
- 1/2 tsp Rosemary, dry, crumbled
- 1/4 tsp Dijon mustard
- 3 Tbsp. Extra virgin olive oil
- 1/8 tsp Pepper
- 4 x Tuna steak, 1" thick (about 8 ounces each) Rosemary sprig, fresh, (opt)
Direcciones
- Blend butter, olives, 1/4 tsp. lemon juice, 1 tsp. rosemary and mustard in small bowl. (Butter can be prepared up to 2 days ahead. Wrap tightly and chill. Let stand at room temperature 45 min before continuing.)
- Whisk extra virgin olive oil with remaining 1 Tbsp. fresh lemon juice, remaining 1 tsp. rosemary and pepper in shallow dish. Arrange tuna steaks in dish, turning to caot both sides. Let stand 15 min.
- Prepare barbecue (high heat). Grill tuna till just cooked through, about 4 min per side. Transfer to platter. Place 1 Tbsp. 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 in a sliced tomato salad and buttered orzo (rice-shaped pasta) for a satisfying meal. Finish with freshing lemon sorbet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 194 | 98% |
| Total Fat 21.96g | 27% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 24mg | 1% |
| Potassium 17mg | 0% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.1g | 0% |
| Protein 0.21g | 0% |
