Pan Seared Tuna With Orange-Jicama Pico De Gallo

Recipe Ingredients

		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

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.