Pepper-Seared Yellowfin Tuna
Pan-seared and baked yellowfin tuna steaks stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.
Recipe Ingredients:
2 cloves garlic, peeled and minced
6 tablespoons olive oil - divided use
8 shiitake mushrooms, stems removed
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 large basil leaves
Sea salt and freshly ground black pepper, to taste
Cooking Directions:
- Preheat oven to 400°F (205°C).
- Combine garlic with half the olive oil; set aside.
- 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.
- 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, 1/2 ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves. Brush inside of top flap with garlic oil. Season outside of steaks with salt and pepper; set aside.
- 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Fisheries Institute.