Recipe for Pan Seared Tuna with Orange-Jicama Pico De Gallo 
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Yield:
2
Ingredients:
Amount Ingredient
TUNA ----------------
2 x ahi tuna filets - (8 oz ea)
2 tbl vegetable oil
1 tbl freshly-cracked black pepper mixed with
1/2 tbl salt
----------------- PICO DE GALLO ----------------
4 x Roma tomatoes diced
1/2 sm red onion finely diced
1 lrg orange peeled and sliced
1/2 cup jicama in 1/4" cubes
Juice of 1/2 lime
1 tsp salt
1 sm jalepeno pepper seeded, and
finely chopped
1/2 tsp cumin
Instructions:
Instructions: In a medium-size non-stick pan over medium-high heat, add two tablespoons of vegetable oil.

Place the black pepper-salt mixture on a plate and lightly press both sides of the tuna in this mixture. Place the tuna in the pan and sear on both sides for 1 1/2 minutes.

Prepare the Pico de Gallo at least two hours prior to serving to allow the flavors to blend. Combine all ingredients in a mixing bowl, mix thoroughly and chill.

Garnish the tuna with the Pico de Gallo and serve.

This recipe yields 2 servings.

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