Pico De Gallo Seared Ahi Recipes

PICO DE GALLO SEARED AHI

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!

PICO DE GALLO

Steps:

• Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

PICO DE GALLO

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

SEARED AHI TUNA SEA STEAK OVER MEXI-ASIAN SALSA

Steps:

• Place tuna steak in a shallow dish with the terryaki marinade and allow to marinate for about 10 minutes on each side.
• In the meantime, mix the pico de gallo, terryaki, soy, ginger, lime, cilantro and chili in a small mixing bowl, and set aside.
• Place a grill pan on the stove and preheat on high. Spray with nonstick cooking spray and sear the Ahi steak, about 1 minute on each side.
• Spread the pico de gallo across a serving dish, and thinly slice the Ahi Tuna, placing it over the salsa. Garnish with cilantro sprig and lime wedges, if desired.

HOW TO MAKE PICO DE GALLO

Steps:

• Combine tomato, onion, jalapeno pepper, cilantro and green onion in a medium bowl. Season with garlic powder, salt, and pepper. Stir until evenly distributed.
• Refrigerate for 30 minutes before serving.

PICO DE GALLO RECIPE BY TASTY

Steps:

• Combine tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice in a small bowl and stir.
• Transfer to an airtight container and store in the fridge up to 6 days.
• Enjoy!

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.