| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 2 | Servings | |
INGREDIENTS
| 2 | 5 oz. pieces of tuna, 1 1/2 | |
| inches thick | ||
| 1 | T | Cracked black peppercorns |
| 1 | T | Extra virgin olive oil |
| Pinch of sea salt | ||
| 1 | Ripe mango | |
| 1 | Kiwi | |
| 2 | Strawberries | |
| 1/2 | t | Crushed pink peppercorns |
| 2 | T | Extra virgin olive oil |
| Fresh coriander leaves, as | ||
| needed chopped |
INSTRUCTIONS
1999 Peel mango and dice flesh into 1/4 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@attcanada.net Source: Home Digest Spring Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 27, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 34
Total Fat: 2.7g
Cholesterol: 17.9mg
Sodium: 2205.7mg
Potassium: 866.5mg
Carbohydrates: 62g
Fiber: 21.5g
Sugar: 24g
Protein: 13.3g