Pan Seared Tuna With Orange-Jicama Pico De Gallo

By á-170456

Ingredients

• TUNA:
• 2 ahi tuna filets - (8 oz ea)
• 2 tablespoons vegetable oil
• 1 tablespoon freshly-cracked black pepper mixed with
• 1/2 tablespoon salt
• PICO DE GALLO:
• 4 Roma tomatoes diced
• 1/2 small red onion finely diced
• 1 large orange peeled and sliced
• 1/2 cup jicama in 1/4" cubes
• Juice of 1/2 lime
• 1 teaspoon salt
• 1 small jalepeño pepper seeded, and finely chopped
• 1/2 teaspoon cumin
• 3 tablespoons coarsely-chopped fresh cilantro

Details

Servings 2

Preparation

Step 1

In a medium-size non-stick pan over medium-high heat, add two tablespoons of vegetable oil.

Place the black pepper-salt mixture on a plate and lightly press both sides of the tuna in this mixture. Place the tuna in the pan and sear on both sides for 1 1/2 minutes.

Prepare the Pico de Gallo at least two hours prior to serving to allow the flavors to blend. Combine all ingredients in a mixing bowl, mix thoroughly and chill.

Garnish the tuna with the Pico de Gallo and serve.

This recipe yields 2 servings.