Panfried Tuna with Black Bean Salsa

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.


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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