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Grilled Tuna Steak Stuffed with Greens

4 (4-ounce) tuna steaks (about 1-1/2 inches thick)
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup low-sodium soy sauce
1 teaspoon ground chili powder
1 teaspoon grated peeled fresh ginger
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dark sesame oil
1 garlic clove, minced
1/4 teaspoon salt
4 cups trimmed arugula
Cooking spray

Cut a horizontal slit through one side of each steak to form a deep pocket; set aside.
Combine wine and next 7 ingredients (wine through garlic) in a large shallow dish; stir well.

Add steaks, turning to coat.

Cover and marinate in refrigerator 30 minutes.

Remove steaks from marinade, reserving marinade.

Sprinkle salt into pockets of steaks; set aside.

Add arugula to marinade; toss well.

Remove arugula from marinade; discard marinade.

Stuff about 1/2 cup arugula into each pocket; secure each pocket with a wooden pick.

Prepare grill.

Place tuna steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork.

Makes 4 servings.

Nutrition Information
185 calories, 28 grams protein, 6 grams fat, 5 grams carbohydrate, 43 mg cholesterol, 690 mg sodium.

Daily Oklahoman 2002-03-29