Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | 5 oz. pieces of tuna, 1 1/2 inches thick |
1 tablespoon | Cracked black peppercorns |
1 tablespoon | Extra virgin olive oil |
\N \N | Pinch of sea salt |
1 \N | Ripe mango |
1 \N | Kiwi |
2 \N | Strawberries |
½ teaspoon | Crushed pink peppercorns |
2 tablespoons | Extra virgin olive oil |
\N \N | Fresh coriander leaves, as needed, chopped |
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