Pan Fried Tuna with Black Bean Salsa - Recipe 3

PAN FRIED TUNA WITH BLACK BEAN SALSA

Back Bean Salsa:
2 cans (15 oz each) black beans, drained and rinsed
3 tomatoes, seeded and finely diced
1 red onion, finely chopped
½ cup finely chopped fresh cilantro
1/4 cup finely chopped parsley
1 jalapeno chili, seeded and minced
½ cup tomato juice
3 ½ 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, clantro, parsley, chile tomato juice and lime juice. Stir well and season with salt and pepper. Cover and refridgerate 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 tuan in the pan and cook until golden brown on the underside, about 2 and a half minutes. Turn and cook until golden brown on the other side, about 2 and a half 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 or place on individual dish. Serves 6.