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Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.

Pepper-Seared Yellowfin Tuna

4 (8-ounce) yellowfin 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

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.

Makes 4 servings.

Recipe provided courtesy of National Fisheries Institute.