Red pepper-crusted tuna steak with spicy mango salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | New Mexico red chiles | |
| 1 | tablespoon | Black peppercorns |
| ½ | cup | Olive oil |
| 6 | Tuna steaks | |
| Salt; to taste | ||
| 6 | tablespoons | Spicy Mango Salsa; (see recipe), |
| Or to taste | ||
Directions
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@..."
Recipe by: Bobby Flay
Converted by MM_Buster v2.0l.
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