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A paste of fresh parsley, rosemary, walnuts, and olive oil delivers the flavors of Italy to your table.

Seared Tuna with Olive-Rosemary Pesto

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 (recipe follows)

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.

Makes 4 servings.

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

1. Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Makes about 1 cup.

Note: Toss pesto with pasta, or use as a sandwich spread.