SEMEON'S GRILLED ARUGULA-STUFFED TUNA STEAKS

Semeon's Grilled Arugula-Stuffed Tuna Steaks image

Number Of Ingredients 10

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3 limes (juice of)
1/2 cup soy sauce (high-quality)
1 garlic clove (medium-sized, minced)
1 teaspoon mustard (strong)
2 teaspoons ginger (fresh, peeled and finely minced or substitute 1 tea ground)
1/2 teaspoon sesame oil
1/2 teaspoon black pepper (coarsely ground)
1/4 cup white wine (dry or substitute water)
1 1/2 pounds tuna steak (no less than 1 1/4 inches thick)
1 cup arugula (small bunch, leaves)

Steps:

Mix together all the ingredients except the tuna and arugula.
Marinate the tuna in it for no more than 1 hour (less is fine). Refrigerate if the weather is warm.
Wash and pick over the arugula; remove woody stems.
Start a charcoal or wood fire (the fire should be quite hot) or preheat a gas grill or broiler.
Remove the tuna from the marinade and dry it gently with paper towels.
Toss the arugula with the marinade.
Using a sharp, thin-bladed knife (i.e., a boning knife) make a small incision halfway down any edge of the tuna steak.
Insert the knife almost to the opposite edge of the steak, then move it back and forth, flipping it over and creating a large pocket. Be careful not to cut through the top, bottom, or opposite edge of the tuna, and try to keep the entry point small.
Stuff the pocket with the arugula, still drenched in marinade.
If you've kept the pocket opening small, seal it with a toothpick; if it's more than 1 to 2 inches wide, use a couple of skewers.
Grill the tuna, turning once, about 6 minutes per inch of thickness (if your steak is 1 1/2 inches thick, for example, turn it after about 4 minutes and cook 4 to 5 minutes more).
Serve, cut into quarters or 1/2-inch-thick slices.