Blend butter, olives, 1/4 teaspoon lemon juice, 1 teaspoon rosemary
and mustard in small bowl. (Butter can be prepared up to 2 days ahead.
Wrap tightly and refrigerate. Let stand at room temperature 45 minutes
before continuing.) 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 barbecue (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. Note
from author: A simple, sunny dish with the flavors of the south of
France. The seasoned butter is our bonus, since the fish is already
delicious after its quick marinating in a rosemary vinaigrette. Add
a sliced tomato salad and buttered orzo (rice-shaped pasta) for a
satisfying meal. Finish with fresh lemon sorbet. Bon Appetit, July,
1991
