Pan-seared tuna with peppercorn crust and mango-kiwi salsa
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 5 oz. pieces of tuna, 1 1/2 inches thick | |
| 1 | tablespoon | Cracked black peppercorns |
| 1 | tablespoon | Extra virgin olive oil |
| Pinch of sea salt | ||
| 1 | Ripe mango | |
| 1 | Kiwi | |
| 2 | Strawberries | |
| ½ | teaspoon | Crushed pink peppercorns |
| 2 | tablespoons | Extra virgin olive oil |
| Fresh coriander leaves, as needed, chopped | ||
Directions
INGREDIENTS
SALSA INGREDIENTS
Peel mango and dice flesh into ¼ inch pieces. Peel and dice kiwi. Sliver strawberries. In mixing bowl, gently combine all salsa ingredients and set aside. Leave at room temperature. Heat cast-iron pan until very hot.
Sprinkle tuna with peppercorns and salt. Coat pan with oil and place the tuna in, seasoned side down. Sear for about 1 minute. Tuna should be cooked for another minute. Tuna should be cooked rare to medium rare.
Place tuna on serving dish and cover with salsa. Serve immediately. Yield: 2 servings Typed in MMFormat by cjhartlin.msn@... Source: Home Digest Spring 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 27, 1999