Bobby Flay’s Red Pepper Crusted Tuna Steak With Spicy Man
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Life1, Lifetime tv | 1 | Servings | |
INGREDIENTS
| 2 | New mexico reds, peppers | |
| 1 | T | Black peppercorns |
| 4 | Tuna steaks, 6 ounces each | |
| 1/4 | c | Olive oil |
| Salt | ||
| 1 | Mango, coarsely chopped | |
| 2 | T | Finely diced red onion |
| 1 | t | Finely diced jalapeno |
| 2 | T | Coarsely chopped cilantro |
| 3 | T | Fresh lime juice |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
How to Prepare: In a coffee grinder or spice grinder, coarsely grind the chiles and peppercorns together. Dredge the tuna steaks in the pepper mixture on one side only. In a large saute pan over medium-high heat, heat the olive oil until it begins to smoke and cook the tuna, pepper side-down for 1 minute or until a crust forms. Lower the heat to medium, turn the steaks, season with salt and cook for 3 minutes more, for rare or until done to your liking. Spicy Mango Salsa: How to Prepare: Combine all ingredients in a bowl and season to taste with salt and pepper. Bobby Flay's Red Pepper Crusted Tuna Steak With Spicy Mango Salsa © 1994 Bobby Flay and Joan Schwartz, Bold American Food Warner Books, Inc. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 494
Total Fat: 55.9g
Cholesterol: 0mg
Sodium: 612.6mg
Potassium: 211.7mg
Carbohydrates: 11.3g
Fiber: 2.4g
Sugar: <1g
Protein: 1.5g