INGREDIENTS
3 TBSP. olive oil
8 shiitake mushrooms, stems removed
4 tuna steaks, butterflied
4 ounces goat cheese
1 ounce sundried tomatoes, cut into strips
8 large basil leaves
3 cloves garlic, finely chopped and mixed with 3 TBSP. of olive oil
Black pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees. In a hot saute pan, heat 1 TBSP. olive oil.
Place the mushroom caps top side down in the hot pan and sear until slightly crisp.
Remove from heat and set aside.
Open butterflied tuna and place ingredients on the bottom flap in this order: 1 ounce of goat cheese, few strips of tomato, 2 large mushrooms and 2 basil leaves.
Brush the inside of the top flap with the garlic oil.
Close and sprinkle the pepper on both sides of the fish.
Heat a large ovenproof saute pan big enough to hold the four steaks.
When hot, add 2 TBSP. olive oil.
Carefully place stuffed tuna in the pan and sear both sides.
Place in oven, bake 5 to 10 minutes.
Serves 4.
