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Pan-Seared Tuna with Mandarin Orange Pico de Gallo


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  • Vegetable oil spray
  • 1/2 cup onion, chopped
  • 1/2 teaspoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar, firmly packed
  • 1 11-ounce can mandarin oranges, drained
  • 1/3 cup chopped avocado
  • 1/3 cup chopped tomato
  • 1 tablespoon lime juice
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tuna steaks (about 1 pound total)
  • Paprika for garnish


Servings 4


Step 1

Coat a medium saucepan with vegetable oil. Place over medium-high heat. Add
the onion and garlic until onion is tender, about 5 minutes. Stir in
vinegar, brown sugar and pepper flakes. Cook until the sugar dissolves,
about 2 to 3 minutes.

Remove from heat and stir in remaining ingredients except tuna and set
aside. Coat a large skillet with vegetable oil and place over medium-high
heat. Add tuna to hot skillet and sear for about 2 minutes per side. Cut
each tuna steak in half to make 4 portions.

Slice into half-inch strips and arrange "fanned" over Pico de Gallo sauce
mounded in center of the plate. Garnish with paprika around rim of the


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