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
Instructions
- Mix butter, rosemary, and mustard in small dish.
- Season with salt and pepper.
- 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.
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