Ingredients for Pico De Gallo Seared Ahi
- 1 cup diced Roma tomatoes
- Green Onions
- Lime
- Jalapeno
- Fresh Cilantro
- Tuna Steaks
- 1 tablespoon olive oil
- Fresh Ground Black Pepper
- Lemon
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How to Make Pico De Gallo Seared Ahi
- Prepare the pico de gallo: finely dice 1 cup Roma tomatoes, 1/4 cup red onion, 1/4 cup cilantro, and 1 jalapeño pepper (seeded and minced). In a bowl, combine diced ingredients with 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and set aside.
- Pat the ahi tuna steak (about 6 ounces) dry with paper towels. Season both sides generously with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once hot, add the tuna steak and sear for 2-3 minutes per side for medium-rare, or longer for your desired doneness.
- Remove the tuna from the skillet and let it rest for 2 minutes before slicing.
- Serve the seared ahi tuna steak topped with the fresh pico de gallo. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
15g
Fat
15g
Carbs
5g
