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BROILED TUNA WITH ROSEMARY BUTTER




Source of Recipe


Bon Appétit


Recipe Introduction


Serve with: Couscous with lentils. Dessert: Purchased lemon cheesecake


List of Ingredients




1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon chopped fresh rosemary
1 tablespoon country-style Dijon mustard
4 6-ounce ahi tuna fillets (each about 1 1/2 inches thick)
Olive oil
4 1/2-inch-thick diagonal slices sourdough baguette


Recipe



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.

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.

Makes 4 servings