jeudi 12 mars 2015

Grilled Tuna With Olive-Rosemary Butter


Yield: 4 Servings
1/4 c butter,unsalted,room temp
1 T kalamata olives,pitted,
-chopped (or brine-)
1 T lemon juice,plus 1/4 ts
2 t rosemary,fresh,chopped or
1/2 t rosemary,dried,crumbled
1/4 t dijon mustard
3 T olive oil
1/8 t pepper
4 tuna steak,1 thick (about 8
- ounces,each)
1 rosemary sprig,fresh,(opt)
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.

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