2 cans
(15 oz/470 g each) black beans, drained and rinsed
3
tomatoes, seeded and finely diced
1 red
(Spanish) onion, finely chopped
½ cup
(3/4 oz/20 g) finely chopped fresh cilantro (fresh coriander)
¼ cup
(1/3 oz/10 g) finely chopped fresh parsley
1
jalapeno chile, seeded and minced
½ cup (4
fl oz/125 ml) tomato juice
3 ½
tablespoons lime juice (about 2 limes)
Salt and
ground pepper to taste
6 tuna
steaks, each about 6 oz (185 g) and 1 inch (2.5 cm) thick
¼ cup (2
fl oz/60 ml) olive oil
Salt and
ground pepper to taste
 |
| I got the tuna steaks frozen a few hours before I made this, so I had to go through an Emergency Defrost Procedure. |
To make the salsa, in a large bowl, combine the beans,
tomatoes, onion, cilantro, parsley, chile, tomato juice, and lime juice. Stir
well and season with salt and pepper. Cover and chill for about 15 minutes.
 |
| Gorgeous salsa! |
Preheat a large frying pan or stove-top grill pan over
medium-high heat. Coat the tuna with the oil and season with salt and pepper.
Place the tuna in the pan and cook until golden brown on the underside, about 2
½ minutes. Turn and cook until golden brown on the second side and done to your
liking, about 2 ½ minutes longer for medium-rare.
 |
| Don't neglect the seasoning on this - tuna is great by itself, of course, but panfried with pepper it's amazing. |
Transfer to warmed individual plates and serve immediately.
Pass the salsa at the table.
 |
| Plated! |
My Rating: 4/5 "Wonderful: fresh and simple. The strong flavors of the salsa are a great compliment to the calm fishiness of the tuna. Healthy, too!
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