| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Lifetime tv, Life1 |
1 |
servings |
INGREDIENTS
| 2 |
|
New mexico reds; (peppers) |
| 1 |
tb |
Black peppercorns |
| 4 |
|
Tuna steaks; (6 ounces each) |
| 1/4 |
c |
Olive oil |
|
|
Salt |
| 1 |
lg |
Mango; coarsely chopped |
| 2 |
tb |
Finely diced red onion |
| 1 |
ts |
Finely diced jalapeno |
| 2 |
tb |
Coarsely chopped cilantro |
| 3 |
tb |
Fresh lime juice |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
SPICY MANGO SALSA
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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