Ingredients

4 Tuna Steaks

1/4 cup dry white wine

1/4 cup soy sauce

1 TBS Dijon-style dressing

1 Tsp fresh grated ginger root

2 cloves of garlic (I generally use more)

1 Tsp sesame oil

3 TBS Olive Oil

1/4 cup fresh lemon juice

1/4 balsamic vinegar

3 TBS Olive Oil

3 TBS lemon juice

1 cup fresh chopped tomato

4 cups chopped arugula

Preparation

  1. Rinse and pat dry Tuna steaks. Place fish in a glass baking dish. In a mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil, and 1/4 cup lemon juice. Pour this mixture over the fish and refrigerate for several hours or overnight.

  2. Remove Tuna from marinade but reserve marinade. Use a sharp knife to create “pockets” in the side of the steaks for stuffing.

  3. In a large bowl, toss together arugula, tomato, 3 TBS olive oil, 3 TBS lemon juice, 1/2 tsp salt, and 1/4 cup balsamic vinegar.

  4. Place the marinade in a small saucepan and cook over high heat until reduced by half. (stir frequently)

  5. Heat a grill or broiler to high heat. Grill fish for 5 minutes on each side or to desired doneness. Spoon reduced marinade over the fish and serve.

Note: It is a good idea to “sew up” the fish with toothpicks. That way it is easier for turning on the grill. Remove the toothpicks before serving or warn your guests!