* 3 Tbsp. olive oil * 8 shiitake mushrooms, stems removed * 4 tuna steaks (1" thick butterflied) * 4 oz. goat cheese * 1 oz. sun-dried tomatoes * 8 large basil leaves * 2 cloves garlic, finely chopped and mixed with 3 Tbsp. olive oil * black pepper to taste
What to do:
1. Preheat oven to 400°F. In a hot sauté pan, heat 1Tbsp. olive oil. Place the mushroom caps top side down in the hot pan and sear until slightly crisp. Remove from heat and set aside. 2. Open butterflied tuna, place ingredients on the bottom flap in this order: 1 oz. goat cheese, 1/4 oz. sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside of the top flap with the garlic oil. Close and grind black pepper on both sides. 3. Heat a heavy gauge, oven proof sauté pan large enough to hold the four filled tuna 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 min. or until done.