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Ingredientes
- 2 x New mexico reds, (peppers)
- 1 Tbsp. Black peppercorns
- 4 x Tuna steaks, (6 ounces each)
- 1/4 c. Extra virgin olive oil Salt
- 1 lrg Mango, coarsely minced
- 2 Tbsp. Finely diced red onion
- 1 tsp Finely diced jalapeno
- 2 Tbsp. Coarsely minced cilantro
- 3 Tbsp. Fresh lime juice Salt and freshly grnd pepper
Direcciones
- How to Prepare:In a coffee grinder or possibly spice grinder, coarsely grind the chiles and peppercorns together. Dredge the tuna steaks in the pepper mix on one side only.
- In a large saute/fry pan over medium-high heat, heat the extra virgin olive oil till it begins to smoke and cook the tuna, pepper side-down for 1 minute or possibly till a crust forms.
- Lower the heat to medium, turn the steaks, season with salt and cook for 3 min more, for rare or possibly till done to your liking.
- Spicy Mango Salsa:How to Prepare: Combine all ingredients in a bowl and season to taste with salt and pepper.
- Bobby Flay's Red Pepper Crusted Tuna Steak With Spicy Mango Salsa
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 177g | |
| Calories 118 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 346mg | 10% |
| Total Carbs 30.47g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 22.5g | 15% |
| Protein 1.69g | 3% |
