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Ingredientes
- 1Â 1/2 c. diced (1/4") ripe tomatoes
- 1/4 c. finely-chopped shallots or possibly green onions
- 2 Tbsp. fresh lime juice
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. finely-minced jalapeno pepper or possibly to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x tuna steaks, 1" thick - (6 to 8 ounce ea)
- Â Â Coarsely-grnd black pepper (optional)
- 2 Tbsp. extra virgin olive oil
- 4 x full cilantro sprigs for garnish
Direcciones
- 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 you like, generously pepper the tuna on both sides and pat down lightly.
- Place the extra virgin olive oil in a nonstick skillet over medium heat. Sear the tuna for 5 min on the first side, or possibly till lightly browned. Turn and cook on the other side for 3 min, or possibly till cooked through to desired doneness. Let rest for a minute or possibly 2 before serving.
- To serve, place a tuna steak on each of 4 plates and top each with 1/4 c. of the pico de gallo. Garnish each with a sprig of cilantro.
- This recipe yields 4 servings.
- Comments: The pico de gallo is best made fresh. So have all your ingredients on hand to toss together just before using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 60 | 87% |
| Total Fat 6.78g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 53mg | 2% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.19g | 0% |
| Protein 0.32g | 1% |
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