Pan-Seared Tuna with Mandarin Orange Pico de Gallo

By TerrySirignano

Ingredients

• Vegetable oil spray
• 1/2 cup onion, chopped
• 1/2 teaspoon minced garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar, firmly packed
• 1 11-ounce can mandarin oranges, drained
• 1/3 cup chopped avocado
• 1/3 cup chopped tomato
• 1 tablespoon lime juice
• 1/8 teaspoon crushed red pepper flakes
• 2 tuna steaks (about 1 pound total)
• Paprika for garnish

Preparation

Step 1

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.