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
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|Serving Size: 1 Serving (1067g)|
|Recipe Makes: 1|
|Calories from Fat: 191 (18%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 306.2mg||94 %|
|Sodium 424.9mg||15 %|
|Potassium 3816.2mg||100 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 45.9g|
|Protein 163g||233 %|
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Calories per serving: 1062
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