Pan-seared tuna with peppercorn crust and mango-kiwi salsa

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

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