Stuffed Yellow Fin Tuna
Course : Tuna
Serves: 4


4 fillets tuna loin steaks -- -2 inch
2 medium meat of oranges
1 cup finely chopped roast pecan meat
2 tablespoons natural soy sauce
1/2 cup breadcrums as needed
1 tablespoons chopped shallots
1 teaspoon chopped fresh rosemary


Process orange meat in food processor until roughly chopped. In a sauce pan with 1 tsp oil, saute Shallots. Add Soy Sauce and Marmalade. Stir over medium heat until combined and Marmalade has melted. Add Rosemary, simmer a few minutes. Add nuts, remove from heat, let cool. Should have consistency of paste. If too liquid, add appropriate breadcrumbs. Cut pocket into side of Tuna Steaks by inserting knife in one side to 1/2 inch from the opposite side. With the blade inserted thusly, pivot blade through the interior of Steak keeping the point 1/2 inch from the sides. As you remove the blade, enlarge the opening just enough to insert a teaspoon. Stuff Steaks, being careful to fill the cavity, but not over fill. Brush with oil. Grill on hot grill to desired doneness (Medium Rare is recommended) May serve with a citrus viniagrette or the following multi-purpose grilling sauce.


Nutritional Information:

2 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium