Black Pepper Crusted TunaThe ingredient
4, 4-6oz. Tuna steaks (if frozen, thaw first)
1/2-3/4 cup cracked black peppercorns
Juice of 1/2 lemon
Black-Bean and Corn Salsa
2 cans of black beans, drained and rinsed
2 cans of corn, drained and rinsed
2 bell peppers, diced
2 avocados, diced
1 bunch of green onions, chopped
1 jalapeño, diced (optional)
1/2 bunch of cilantro, chopped
1/4 cup of lime juice
1/4 cup of olive oil
Tuna prep
*Squeeze the juice from the lemon over all four tuna steaks.
*Coat each side of the tuna in the peppercorns, eave the edges uncoated.
*Heat a large, non-stick skillet (lightly-coated with your preferred cooking spray) over medium-high heat.
*Place the tuna in the skillet. You definitely want to hear the sizzle. This lets you know that the tuna is searing properly and ensures that the peppercorns will stick to the tuna.
*For slight rareness, cook for 3-4 minutes on each side. (depending on your preference of doneness, you can leave it on each side for more or less time)
* Add salt, pepper, cumin, cayenne pepper and granulated garlic to taste
Black-Bean and Corn Salsa
Combine all ingredients in a bowl and mix. Use the cumin and cayenne pepper sparingly as the can overpower the mix.
Once combined, let the salsa sit in the fridge for at least 30 minutes. This allows time for all the flavors to mesh together.
To Serve: Place one tuna steak (one per serving) atop a bed of the salsa. Garnish with cilantro. Enjoy!
Tip: If you have leftover black-bean and corn salsa, use it as a dip with some Wheat Thins, Triscuits or tortilla chips.
