Rosemary-scented Tuna Pate

By tlshinnick

Ingredients

• 6 sprigs rosemary
• 2 teaspoons olive oil
• 8 ounces tuna -- very fresh
• 6 ounces unsalted butter -- at room temperature
• 2 tablespoons fresh lemon juice
• salt
• freshly ground pepper

Preparation

Step 1

Arrange the rosemary in an even layer in a nonstick fry pan, add the oil,
and heat over medium until fragrant. Place the tuna on the rosemary
branches and cook until the cooked flesh of the fish is white about 1/3 of
the way up (about 4-5 minutes). Turn the tuna over and cook until done,
but still quite pink inside, another 4-5 minutes. (The tuna will continue
to cook as it cools.) Remove tuna from pan and allow it to cool.

Remove any clinging rosemary. Place tuna, butter, lemon juice, salt, and
pepper in food processor. Process until smooth. Press spread into a
ramekin or small bowl, or mold lined with plastic and refrigerate until
set. Grind more pepper over the top before serving.