50+ Friends Club Cookbook
Fish and Shellfish

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Grilled Tuna With Olive-Rosemary Butter

From the Kitchen of: H@ppy

1/4	c.	Butter, unsalted; room temp
1	Tbsp.	Kalamata olives; pitted, chopped OR brine-cured olives, pitted, chopped
1	Tbsp + 1/4 tsp	Lemon juice;
2	tsp.	Rosemary, fresh; chopped OR 1/2 ts Rosemary, dried; crumbled
1/4	tsp.	Dijon mustard
3	Tbsp	Olive oil
1/8	tsp.	Pepper
4		Tuna steak, 1" thick (about 8 ounces each)
		Rosemary sprig, fresh; optional

• 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 coat both sides. Let stand 15 minutes.