Pan Seared Tuna With Orange-Jicama Pico De Gallo Recipe - Cooking Index
Tuna | ||
2 | Ahi tuna filets - (8 oz ea) | |
2 tablespoons | 30ml | Vegetable oil |
1 tablespoon | 15ml | Freshly-cracked black pepper - mixed with |
1/2 tablespoon | 7.5ml | Salt |
Pico De Gallo | ||
4 | Roma tomatoes - diced | |
1/2 | Red onion - finely diced (small) | |
1 | Orange - peeled and sliced (large) | |
1/2 cup | 118ml | Jicama in 1/4" cubes |
Juice of 1/2 lime | ||
1 teaspoon | 5ml | Salt |
1 teaspoon | 5ml | Jalepeño pepper - seeded, and (small) |
Finely chopped | ||
1/2 teaspoon | 2.5ml | Cumin |
3 tablespoons | 45ml | Coarsely-chopped fresh cilantro |
In a medium-size non-stick pan over medium-high heat, add two tablespoons of vegetable oil.
Place the black pepper-salt mixture on a plate and lightly press both sides of the tuna in this mixture. Place the tuna in the pan and sear on both sides for 1 1/2 minutes.
Prepare the Pico de Gallo at least two hours prior to serving to allow the flavors to blend. Combine all ingredients in a mixing bowl, mix thoroughly and chill.
Garnish the tuna with the Pico de Gallo and serve.
This recipe yields 2 servings.
Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV
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