Pan Seared Tuna With Orange-Jicama Pico De Gallo Recipe - Cooking Index
Pan Seared Tuna With Orange-Jicama Pico De Gallo Recipe - Cooking Index
| Tuna | ||
| 2 | Ahi tuna filets - (8 oz ea) | |
| 2 tablespoons | Vegetable oil | |
| 1 tablespoon | Freshly-cracked black pepper - mixed with | |
| 1/2 tablespoon | Salt | |
| Pico De Gallo | ||
| 4 | Roma tomatoes - diced | |
| 1/2 | Red onion - finely diced (small) | |
| 1 | Orange - peeled and sliced (large) | |
| 1/2 cup | Jicama in 1/4" cubes | |
| Juice of 1/2 lime | ||
| 1 teaspoon | Salt | |
| 1 teaspoon | Jalepeño pepper - seeded, and (small) | |
| Finely chopped | ||
| 1/2 teaspoon | Cumin | |
| 3 tablespoons | 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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