Grilled Tuna Steaks with Olive-Rosemary Butter

Grilled Tuna Steaks with Olive-Rosemary Butter

1/4 cup unsalted butter at room temperature
1 tablespoon Kalamata olives, pitted and chopped
1 tablespoon lemon juice plus 1/4 teaspoon
2 teaspoons chopped fresh rosemary
1/4 teaspoon Dijon mustard
3 tablespoon olive oil
1/8 teaspoon pepper
4 - 8 oz. tuna steaks, about 1-inch thick
Fresh rosemary sprigs

Blend butter, chopped olives, 1/4 teaspoon lemon juice, 1 teaspoon rosemary and mustard in small bowl. 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. Prepare grill on high heat. Grill tuna until just cooked through, about 4 minutes per side. Transfer to platter. Place 1 tablespoon rosemary butter on each steak. Garnish with rosemary sprigs.