Pico De Gallo Seared Ahi

Total Time
Prep 5 mins
Cook 10 mins

Tender tuna steak with roma tomatoes. Taken from "Eating for Life" by Bill Phillips. Very easy and healthy.

Ingredients Nutrition


  1. 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.
  2. Preheat a large skillet over high heat.
  3. Brush both sides of tuna with olive oil and season one side with black pepper.
  4. Add steaks to hot skillet, pepper side down.
  5. Sear for 2 minutes, then turn steak over and reduce heat to medium.
  6. Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
  7. Serve on top of brown rice and spoon Pico de Gallo over each piece of tuna.
  8. Squeeze fresh lemon over the top and enjoy!
Most Helpful

This is a simple and amazing way to cook fresh tuna! I caught some yellow fin tuna a few days ago and found this tasty recipe to try first. I made everything exactly as listed except I grilled the tuna instead of frying in a skillet. I think this added a nice "smokey" flavor that would have otherwise been missing. The pico was hot (I almost added a serrano and changed my mind thankfully!) but can be adjusted with whatever chili flavor you like best. I will definitely be making this again. Very fresh tasting and healthy. Thank you Hadice!

Travis H. September 22, 2010

Fresh and marvelous in summer with tomatoes from the garden.

sugarpea January 27, 2008