Grilled Tuna Stuffed with Spinach and Sundried Tomatoes
Erin
The original recipe is to broil the tuna, so if you don’t feel like firing up the grill, you can always do that!
ingredients
- THE MEDITERRANEAN MARINADE
- 1/8 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cloves garlic, minced (1 teaspoon)
- 1 teaspoon Dijon mustard
- freshly ground pepper to taste
- 2 pounds fresh cut tuna, cut into 4 steaks 1 1/2 to 2 inches thick
- THE SPINACH-SUNDRIED-TOMATO FILLING
- 1/2 cup chopped sundried tomatoes packed in oil- include the oil
- 2 cloves garlic, minced
- 2 cups fress and washed spinach, chopped
- 1 1/2 tablespoons pine nuts (I use more)
- salt and freshly ground pepper to taste
directions
- 1
TO PREPARE THE MEDITERRANEAN MARINADE: Mix the olive oil, white wine, garlic, Dijon mustard and pepper in a medium bowl.
- 2
Cut a horizontal slit in the center of each piece of tuna, without going through to the other side- you now have a pocket for filling.
- 3
Add the tuna steaks, and marinate in the refrigerator for AT LEAST 1 HOUR, turning occassionally.
- 4
TO PREPARE THE SPINACH-SUNDRIED-TOMATO FILLING: Mix the sundried tomatoes, garlic, spinach, pine nuts and salt and pepper in a small bowl.
- 5
Preheat the grill to high heat.
- 6
Stuff tuna pockets with sundried tomato mixture.
- 7
Grill on direct high heat 4-5 minutes on each side or until desired doneness. Careful to not overcook!
Source: Erin
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