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Seared Tuna with Olive-Rosemary Pesto

Yield Yield: 4 servings. Prep: 5 min., Cook: 14 min. S2Olive-Rosemary Pesto: I11 cup kalamata olives,


  • 4 (6-ounce) tuna fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine
  • Olive-Rosemary Pesto

How to Make It

  1. Sprinkle tuna fillets evenly with salt and pepper.

  2. Melt butter in a large skillet over medium-high heat; add tuna, and cook 7 minutes on each side or to desired degree of doneness. Serve with Olive-Rosemary Pesto.