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, 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 Spicy Mango Salsa to taste. Serve immediately. This recipe yields 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9193) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - email@example.com" Recipe by: Bobby Flay
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (544g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 289 (36%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 229.5mg||71 %|
|Sodium 192.2mg||7 %|
|Potassium 2350.3mg||62 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 2.6g|
|Protein 120g||171 %|
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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: 807
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