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Ingredientes
- 2 x New Mexico red chiles
- 1 Tbsp. black peppercorns
- 1/2 c. extra virgin olive oil
- 6 x tuna steaks
- Â Â Salt to taste
- 6 Tbsp. Spicy Mango Salsa (see recipe),
- Â Â or possibly to taste
Direcciones
- 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, and cook for 3 min more. The fish should be rare. Season to taste with salt.
- For each serving, place 1 steak on a plate, pepper-side up, with Spicy Mango Salsa to taste. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 114g | |
| Calories 971 | |
| Calories from Fat 956 | 98% |
| Total Fat 108.21g | 135% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 82mg | 2% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.04g | 0% |
| Protein 0.7g | 1% |
