Pan Seared Stuffed Tuna with Fresh Mozzarella and Pineapple in Sweet Rum Black Bean Sauce

• 4 cups black beans, cooked
• 1/2 cup dark rum
• 1/2 cup brown sugar
• 3/4 cup tomato juice
• 6 Tbsp. cilantro, chopped, divided
• salt and pepper
• 12 tuna steaks, 5 oz.
• 2-1/4 cups POLLY-O Fresh Mozzarella Cheese, small dice
• 2-1/4 cups fresh pineapple, small dice
• 1/4 cup olive oil

1. Puree beans in food processor until smooth.
2. Add rum, sugar, tomato juice, and 3 tablespoons of the cilantro.
3. Blend until smooth.
4. Season with salt and pepper.
5. Refrigerate until needed or heat and hold warm for service.
6. Cut a small slit in center of each tuna fillet to form a pocket.
7. Refrigerate until needed.
8. Combine mozzarella and pineapple, refrigerate until needed.
9. Stuff 3 oz.
10. of filling into tuna pocket and season with salt and pepper.
11. Heat oil in saute pan and sear tuna on both sides until golden brown.
12. Place in oven until cheese begins to melt.
13. Spoon 3 oz.
14. of warm sauce on each plate and top with tuna.
15. Sprinkle with 1 teaspoon remaining cilantro and serve.

black beans, dark rum, brown sugar, tomato juice, cilantro, salt, tuna, pollyo, fresh pineapple, olive oil

Taken from www.kraftrecipes.com/recipes/pan-seared-stuffed-tuna-fresh-mozzarella-pineapple-in-sweet-rum-black-bean-sauce-57890.aspx (may not work)