Fresh Tuna Pâté Scented with Rosemary

Fresh Tuna Pâté Scented with Rosemary
Photo by Martha Holmberg & Steve Hunter


  • 2 tsp. olive oil
  • 8 oz. very fresh tuna
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. fresh lemon juice
  • 6 oz. (12 Tbs.) unsalted butter, at room temperature
  • Crostini or crackers, for serving.
  • 6 large sprigs fresh rosemary

Arrange the rosemary in an even layer in a nonstick skillet, add the oil, and heat over medium until the herbs are fragrant. Lay the tuna on the rosemary sprigs 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 minutes. Tur...

View full recipe at Fine Cooking


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