Pico De Gallo Seared Ahi

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

• Ready In: 15 mins
• Serves: 2

Ingredients

• 3  roma tomatoes, diced
• 3  green onions, sliced
• 1  lime, halved
• 1  jalapeno, seeded and sliced
• 1  tablespoon fresh cilantro, chopped
• 2 (6 ounce)  tuna steaks
• 1  tablespoon olive oil
• 1⁄4 teaspoon fresh ground black pepper
• 1  lemon, halved

Directions

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!