Red Pepper-crusted Tuna Steak With Spicy Mango Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour07 | 1 | Servings | ||
INGREDIENTS
| 2 | New Mexico red chiles | |
| 1 | T | Black peppercorns |
| 1/2 | c | Olive oil |
| 6 | Tuna steaks | |
| Salt, to taste | ||
| 6 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2527
Calories From Fat: 1332
Total Fat: 149.7g
Cholesterol: 234mg
Sodium: 4143.4mg
Potassium: 946.1mg
Carbohydrates: 258.6g
Fiber: 1.6g
Sugar: <1g
Protein: 39.9g