Pico De Tuna Recipes

Steps:

• In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving., Drain and discard marinade. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.

Steps:

• In a medium bowl, combine tomatoes, green onions, lime juice, jalapeno and cilantro to make"Pico de Gallo" Cover and refrigerate to let flavors blend.
• Preheat a large skillet over high heat.
• Brush both sides of tuna with olive oil and season one side with black pepper.
• Add steaks to hot skillet, pepper side down.
• Sear for 2 minutes, then turn steak over and reduce heat to medium.
• Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
• Serve on top of brown rice and spoon Pico de Gallo over each piece of tuna.
• Squeeze fresh lemon over the top and enjoy!

Steps:

• For the patties.
• Drain tuna well (too much water will make the patties crumbly)! add egg,taco seasoning and slowly add the oats until it becomes a formable consistency. Form into 2 patties and pan fry in olive oil until golden brown.
• For the pico de gallo.
• dice all ingredient and mix together.
• put pico de gallo over the patties and enjoy.

Steps:

• Coat a medium saucepan with vegetable oil. Place over medium-high heat. Add the onion and garlic until onion is tender, about 5 minutes. Stir in vinegar, brown sugar and pepper flakes. Cook until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in remaining ingredients except tuna and set aside. Coat a large skillet with vegetable oil and place over medium-high heat. Add tuna to hot skillet and sear for about 2 minutes per side. Cut each tuna steak in half to make 4 portions. Slice into half-inch strips and arrange "fanned" over Pico de Gallo sauce mounded in center of the plate. Garnish with paprika around rim of the plate.