Pepper Seared Yellowfin Tuna


4 8-oz. Yellowfin Tuna steaks
4 oz. goat cheese
1 oz. sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, peeled and minced
6 tbsp. olive oil, divided use
Freshly ground black pepper

Preheat oven to 400°F. Combine garlic with half the olive oil and set aside. Heat 1 tbsp. 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 with 1 oz. goat cheese, 1⁄2 oz. 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. Heat remaining 2 tbsp. 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 5-10 minutes or until done. Makes 4 servings.