Panfried Tuna With Black Bean Salsa
This vibrant black bean salsa pairs perfectly with seared tuna steaks, creating a delicious and colorful dish bursting with fresh flavors. The salsa features a medley of black beans, tomatoes, red onion, cilantro, parsley, jalapeño, and a zesty mix of tomato and lime juice. Seared to perfection, the tuna steaks are seasoned simply with olive oil, salt, and pepper, allowing the salsa to shine as a flavorful accompaniment. Succulent and flavorful, this dish is a delightful combination of textures and tastes that is sure to impress. Enjoy the contrast of the tender tuna with the zesty salsa for a memorable meal.
— Constant Cookbook
Ingredients
- 2 cans (15 oz. each) black beans, drained and rinsed
- 3 tomatoes, seeded and finely diced
- 1 red onion, finely chopped
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh parsley
- 1 jalapeño chili, seeded and minced
- 1/2 cup tomato juice
- 3 1/2 Tbs. lime juice (about 2 limes)
- Salt and freshly ground pepper, to taste
- 6 tuna steaks, each about 6 oz. and 1 inch thick
- 1/4 cup olive oil
- Salt and ground pepper, to taste
Instructions
- To make the salsa, in a large bowl, combine the beans, tomatoes, onion, cilantro, parsley, chile, tomato juice and lime juice. Stir well and season with salt and pepper. Cover and refrigerate for about 15 minutes.
- Preheat a large fry pan or stovetop grill pan over medium-high heat. Coat the tuna with the oil and season with salt and pepper. Place the tuna in the pan and cook until golden brown on the underside, about 2 1/2 minutes. Turn and cook until golden brown on the other side, about 2 1/2 minutes more for medium-rare, or until done to your liking.
- Transfer to warmed individual plates and serve immediately. Pass the salsa at the table.
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