Seared Tuna with Orange and Jicama Salsa

Seared Tuna with Orange and Jicama Salsa

Ingredients:

  • 4 yellow tuna steaks (6 oz. each)
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 cups olive oil

Tuna+adobado,+corn+salsa+&+chipotle+cremaSalsa

  • 2 oranges
  • 2 cups grated jicama
  • ¼ cup finely chopped red onion
  • ¼ cup chopped cilantro
  • 1 tbsp. finely chopped red chili pepper
  • 1 ½ tsp. grated fresh ginger
  • 1 pinch salt

Directions:

  • Zest one orange, and then segment both over a bowl, reserving any juice.
  • Combine orange segments, juice, and zest with remaining salsa ingredients.
  • Cover and refrigerate for 1 hour.
  • Remove tuna from fridge 10 minutes prior to cooking and season both sides with salt and pepper.
  • Heat oil in a large skillet over high heat.
  • Sear tuna for 2 minutes, flip, and then sear 1 to 2 minutes longer.
  • Using tongs, sear the edges.
  • Serve with salsa.

270 calories

4 grams fat

15 grams carbs

7 grams sugar

41 grams protein

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