Broiled Tuna With Rosemary Butter
- 1/4 cup unsalted butter - (1/2 stick) room temperature
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon country-style Dijon mustard
- 4 ahi tuna fillets, abt 1 1/2" thick - (6 oz ea)
- Olive oil as needed
- 4 diagonal 1/2"-thick slices sourdough
Mix butter, rosemary, and mustard in small dish. Season with salt and pepper.
Preheat broiler. Brush tuna on both sides with oil and sprinkle with salt and pepper. Spread some rosemary butter on 1 side of each baguette slice. Broil tuna to desired doneness, about 4 minutes per side for medium. Broil baguette slices until beginning to brown, about 1 minute per side. Top each tuna fillet with dollop of rosemary butter. Serve with baguette slices.
This recipe yields 4 servings.
Serve With: Couscous with lentils. Dessert: Purchased lemon cheesecake.
Test-Kitchen Tip: Tuna dries out if it is overcooked, so many people prefer this meaty fish still slightly pink in the center. Check doneness by using a sharp knife to make a small cut in the center of the fillets.