Tuscan-Style Grilled Tuna Steaks and Stuffed Mushrooms

Ingredients:

Tuna

• 4 fresh tuna steaks, each weighing 250 grams and 2.5 cm thick.
• Zest of 1 lemon
• 3 sprigs fresh rosemary, about 2 tablespoons leaves picked from the stems
• A handful of parsley leaves
• 3 cloves garlic, crushed
• Coarse salt and black pepper or grill seasoning
• For servingMesclun salad mix made with lettuce and dressed with oil and vinegar

Grilled stuffed champignons

• 4 large mushroom caps
• 3 large firm plum tomatoes, seeded and diced
• 2 tablespoons balsamic vinegar
• Juice of 1 large lemon
• 2 tsp Worcestershire sauce
• 2 tbsp olive oil, plus more for drizzling
• Coarse salt and black pepper or grill seasoning
• 2 sprigs fresh rosemary, about 2 tablespoons chopped leaves
• 250 g smoked mozzarella, thinly sliced
• For servingGarlic croutons or grilled bread

Preparation:

1. Rinse the tuna steaks and pat dry with paper towels. Place lemon zest on a cutting board. Sprinkle with rosemary and parsley leaves, garlic, coarse salt, black pepper, or grill seasoning. Chop everything finely. Brush the steaks with olive oil. Rub generously with the spice mixture and let sit for 10 minutes.
2. Grill the tuna for 6 minutes per side, or 4 minutes per side if you prefer medium. You can cook the steaks on a high-heat electric grill, on a medium-high heat outdoor gas grill, or 6 inches from a medium-high heat charcoal grill.
3. Grilled stuffed champignons.
   
   In a bowl or large plastic bag, combine the first 4 ingredients. Soak the mushroom caps in the resulting marinade.
   
   Place them cap-side up on the grill grate and season with salt and pepper or sprinkle with grill seasoning. If you're grilling on an indoor electric grill, preheat it to 400°F (200°C). If you're grilling on an outdoor gas grill, preheat it to medium-high heat. On a charcoal grill, grill the mushrooms 6 inches from the coals. Cook for 4 to 6 minutes per side. Cover with a lid or aluminum foil and turn them occasionally.
4. Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with olive oil and toss to combine.
   
   Fill the mushroom caps with the mixture and top with thin slices of mozzarella. The mushrooms should look like mini pizzas. Place them in the oven at 220°C (425°F) and bake for 1–3 minutes, until the cheese is melted. Alternatively, you can cover the mushrooms with a hot grill lid.
5. If desired, serve the finished caps on garlic croutons or grilled bread to absorb the juices.
   
   Chardonnay wine pairs well with this dish.