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Source: America's Favorite Food Associations

Pepper Seared Yellow Fin Tuna
A great meal to have when company is over.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 to 15 minutes
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4 (8 ounces each) tuna steaks
4 ounces goat cheese
1 ounce sundried tomatoes
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil
1 1/2 ounces olive oil




In a hot saute pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from the heat and set aside.

Preheat oven to 400 degrees.

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof saute pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm.





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Grilled Tuna with Fruit Salsa
Source: America's Favorite Food Associations
Rating:
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Tuna steaks are great on the grill. Even if your kids say they don't like them, they might surprise themselves! And the fruit salsa tops them off deliciously. Mix and match the fruit according to what is fresh and in season.
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Source: America's Favorite Food Associations
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The perfect party dish!
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