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| Fresh Tuna Pate Scented with Rosemary |
| 6 large sprigs fresh rosemary 2 tsp. olive oil |
| 6 OZ. (12 Tbs.) unsalted butter, at room temperature 2 Tbs. fresh lemon juice |
| Salt and freshly ground black pepper to taste |
| Arrange the rosemary in an even layer in a nonstick skillet, add the oil, and heat over medium until |
| the herbs are fragrant. Place the tuna on the rosemary branches and cook until the cooked white |
| of the flesh has traveled about one-third of the way up the side of the tuna steak, about 5 min. Turn |
| the tuna over and cook until cooked but still quite pink inside, another 5 min. (The tuna will |
| continue to cook as it cools.) Re- move the tuna from the pan and allow it to cool (pull off any |
| In a food processor, combine the cooled tuna, the butter, lemon juice, salt, and popper and |
| process until smooth. Put the spread into a ramekin or small bowl, lightly cover the top with plastic |
| wrap, and refrigerate until set. Grind more pepper over the top before serving with croutons or |
| Lisa Hanauer is a former chef-restaurateur who now writes about food and teaches preschool. She |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated