| 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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