| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
|
5 oz. pieces of tuna, 1 1/2 inches thick |
| 1 |
tb |
Cracked black peppercorns |
| 1 |
tb |
Extra virgin olive oil |
|
|
Pinch of sea salt |
| 1 |
|
Ripe mango |
| 1 |
|
Kiwi |
| 2 |
|
Strawberries |
| 1/2 |
ts |
Crushed pink peppercorns |
| 2 |
tb |
Extra virgin olive oil |
|
|
Fresh coriander leaves, as needed, chopped |
INSTRUCTIONS
INGREDIENTS
SALSA INGREDIENTS
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 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 27,
1999
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