Pan-Fried Tuna Steaks With Pico De Gallo

Recipe Ingredients

		Pico De Gallo
1 1/2 cups	93g / 3.3oz	Diced (1/4") ripe tomatoes
1/4 cup	15g / 0.5oz	Finely-minced shallots or green onions
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Finely-chopped jalapeño pepper - or to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tuna Steaks
4		Tuna steaks, 1" thick - (6 to 8 oz ea)
		Coarsely-ground black pepper - (optional)
2 tablespoons	30ml	Olive oil
4		Full cilantro sprigs - for garnish

Recipe Instructions

Prepare the pico de gallo: Toss the first 6 ingredients together in a bowl and let rest for up to 1 hour before serving. Reserve.

If desired, generously pepper the tuna on both sides and pat down lightly.

Place the olive oil in a nonstick skillet over medium heat. Sear the tuna for 5 minutes on the first side, or until lightly browned. Turn and cook on the other side for 3 minutes, or until cooked through to desired doneness. Let rest for a minute or 2 before serving.

To serve, place a tuna steak on each of 4 plates and top each with 1/4 cup of the pico de gallo. Garnish each with a sprig of cilantro.

This recipe yields 4 servings.

Per serving (with 1/4 cup of pico de gallo): 320 calories, 6g carbohydrates, 52g protein, 9g fat, 100mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-30-2003

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