In a coffee grinder or spice grinder, coarsely grind the chiles and peppercorns together. Dredge the tuna steaks in the pepper mixture on one side only. In a large saute pan over medium-high heat, heat the olive oil until it begins to smoke and cook the tuna, pepper side-down for 1 minute or until a crust forms. Lower the heat to medium, turn the steaks, season with salt and cook for 3 minutes more, for rare or until done to your liking. Spicy Mango Salsa: How to Prepare: Combine all ingredients in a bowl and season to taste with salt and pepper. Bobby Flays Red Pepper Crusted Tuna Steak With Spicy Mango Salsa ? 1994 Bobby Flay and Joan Schwartz, Bold American Food Warner Books, Inc. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK