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Receta Pan Fried Tuna Steaks With Pico De Gallo
by Global Cookbook

Pan Fried Tuna Steaks With Pico De Gallo
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Ingredientes

  • 1 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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 x tuna steaks, 1" thick - (6 to 8 ounce ea)
  •     Coarsely-grnd black pepper (optional)
  • 2 Tbsp. extra virgin olive oil
  • 4 x full cilantro sprigs for garnish

Direcciones

  1. 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.
  2. If you like, generously pepper the tuna on both sides and pat down lightly.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.
  6. Comments: The pico de gallo is best made fresh. So have all your ingredients on hand to toss together just before using.