Serve with: Couscous with lentils. Dessert: Purchased lemon cheesecake.
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 1
Mix butter, rosemary, and mustard in small dish. Season with salt and pepper.
Step 2
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.
