SEMEON'S GRILLED ARUGULA-STUFFED TUNA STEAKS

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.