Arugula & Tomato Stuffed Tuna

• 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

1. 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. 2. Remove Tuna from marinade but reserve marinade. Use a sharp knife to create "pockets" in the side of the steaks for stuffing.
3. 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. 4. Place the marinade in a small saucepan and cook over high heat until reduced by half. (stir frequently)
5. 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.
6. 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!

white wine, soy sauce, dressing, ginger root, garlic, sesame oil, olive oil, lemon juice, balsamic vinegar, olive oil, lemon juice, tomato, arugula

Taken from www.epicurious.com/recipes/member/views/arugula-tomato-stuffed-tuna-50029080 (may not work)