Name: Red Pepper-Crusted Tuna Steak with Spicy Mango Salsa
Ingredients: 2 New Mexico red chiles; 1 tb Black peppercorns; 1/2 c Olive oil; 6 Tuna steaks; Salt; to taste; 6 tb Spicy Mango Salsa; (see recipe),; Or to taste

Easiness of desire is a great enemy to the success of a good man's prayer. It must be an intent, zealous, busy, operative prayer. For consider what a huge indecency it is that a man should speak to God for a thing that he values not. Our prayers upbraid our spirits when we beg tamely for those things for which we ought to die. Things which are more precious than Imperial Scepters, richer than the spoils of the sea or the treasures of the Indian hills.

Jeremy Taylor

CATEGORY	CUISINE	TAG	YIELD
		Dujour07	1	servings

INGREDIENTS

2		New Mexico red chiles
1	tb	Black peppercorns
1/2	c	Olive oil
6		Tuna steaks
		Salt; to taste
6	tb	Spicy Mango Salsa; (see recipe),
		Or to taste

INSTRUCTIONS

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, and cook
for 3 minutes more. The fish should be rare. Season to taste with salt. For
each serving, place 1 steak on a plate, pepper-side up, with Spicy Mango
Salsa to taste. Serve immediately. This recipe yields 6 servings.
Source: "CHEF DU JOUR - (Show # DJ-9193) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-22-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Bobby Flay
Converted by MM_Buster v2.0l.

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