Ingredients:

4 (8-ounce) yellow fin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper

Methods:

1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly.Remove from heat and set aside.
4. Make a pocket in the tuna steaks by slicing in half horizontally do not slice all the way through. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.Brush inside of top flap with garlic oil.Season outside of steaks with freshly ground black pepper set aside.
5. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.Add stuffed tuna steaks to pan and sear until brown.Carefully turn over each steak and sear on other side. Place in oven and bake 5 to 10 minutes, or until thoroughly done.

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• YELLOWFIN TUNA RECIPE