Recipe - Bobby Flays Red Pepper Crusted Tuna Steak With Spicy Man

2 New mexico reds; (peppers)
1 tablespoon Black peppercorns
4 Tuna steaks; (6 ounces each)
One fourth cup Olive oil
Salt

SPICY MANGO SALSA
1 lg Mango; coarsely chopped
2 tablespoon Finely minced red onion
1 teaspoon Finely minced jalapeno
2 tablespoon Coarsely chopped cilantro
3 tablespoon Fresh lime juice
Salt and freshly ground
pepper

How to Prepare:

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 sidedown 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 Flay's 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

Converted by MM_Buster v2.0l.