Recipes Main Courses Seafood Panfried Tuna with Black Bean Salsa
Panfried Tuna with Black Bean Salsa

Panfried Tuna with Black Bean Salsa

Prep Time: 8 minutes
Cook Time: 5 minutes
Servings: 6 Serves 6.
Goya brand canned black beans are best for the salsa, as they are firm and hold their shape better than most other brands. If the salsa needs more heat, reserve seeds from the chile and add to taste just before serving.

Ingredients:

For the black bean salsa:

  • 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

Directions:

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.
Serves 6.
Adapted from Williams-Sonoma Outdoors Series, Beach House Cooking, by Charles Pierce (Time-Life Books, 1999).