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 mediumhigh 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, and cook for 3 minutes more. The fish should be rare. Season to taste with salt. For each serving, place 1 steak on a plate, pepper side up, with salsa to taste. Serve immediately. Recipe by: CHEF DU JOUR SHOW #DJ9193
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 48 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 38.2mg||12 %|
|Sodium 32mg||1 %|
|Potassium 391.7mg||10 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.4g|
|Protein 20g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 134
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