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Pepper Seared Yellow Fin Tuna Filled With Virginia Goats' Cheese,* Sundried Tomatoes, Shiitake Mushrooms, Fresh Basil And Garlic
Chef Amy Brandt, The Lucky Star, Virginia Beach

1 ½ ounces Olive oil
8 Shiitake mushrooms, stems removed
4 Tuna steaks (8 ounce, 1" thick butterflied)
4 ounces Virginia goats' cheese
1 ounce Sundried tomatoes
8 Large basil leaves
2 Cloves garlic, finely chopped and mixed with 3 tablespoons olive oil
Black pepper to taste

In a hot sauté pan, heat ½ ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from 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, ¼ ounce 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. Heat a heavy gauge, oven proof sauté pan (example: cast iron) large enough to hold the four filled tuna steaks. When hot, add 1 ounce olive oil. Carefully place stuffed tuna in the pan. Sear until brown. Turn over by picking up the tuna with a spatula, putting your hand on the top uncooked side and invert on a counter top. Slide spatula under 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. Serves 4.

Nutritional Analysis Per Serving
Calories: 552 Calories from protein: 40 Calories from carbohydrates: 2 Calories from fat: 56 Calories from saturated fat: 13

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