Arugula & Tomato Stuffed Tuna Recipe

Name: Arugula & Tomato Stuffed Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1657

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Tuna Steaks, 1/4 cup dry white wine, 1/4 cup soy sauce, 1 TBS Dijon-style dressing, and more.

Yes, Arugula & Tomato Stuffed Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula & Tomato Stuffed Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions