Ingredients:

4 (6-ounce) tuna fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 stick (1/4 cup) butter or margarine
Olive-Rosemary Pesto

Olive-Rosemary Pesto
1 cup pitted kalamata olives
1 cup fresh parsley
1/4 cup grated Romano cheese
1/4 cup walnut pieces
1 tablespoon fresh rosemary
2 garlic cloves
3 tablespoons extra virgin olive oil

Methods:

1. Sprinkle tuna fillets evenly with salt and pepper.
2. Melt butter in a 3 quart saute pan over medium-high heat; add tuna, and sauté 7 minutes on each side or until desired degree of doneness. Serve with Olive-Rosemary Pesto.

Olive-Rosemary Pesto:Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.