Blackened Tuna With Fresh Tomato Salsa

Serves 4

1/4 cup blackening seasoning
4 tuna steaks (about 1 1/2 pounds)
cooking spray
2 tablespoons butter

Preheat large sauté pan on medium-high 2–3 minutes. Place seasoning in shallow bowl. Coat tuna with cooking spray; dredge tuna steaks, one at a time, in seasoning (coat evenly on both sides). Wash hands.

Place butter in pan; swirl to coat. Add tuna, using tongs, and cook 2 minutes on each side (for medium), up to 3–4 minutes on each side (for well-done), or until desired doneness. Serve with Fresh Salsa.


Fresh Tomato Salsa

1 pint grape tomatoes (rinsed)
3–4 sprigs fresh cilantro (rinsed)
1 lime (rinsed)
1/2 cup pre-diced red onions
1/4 teaspoon salt
1/8 teaspoon pepper

Slice tomatoes in half; chop cilantro finely. Place both in medium bowl. Cut lime in half; squeeze juice of one lime half into bowl (1 tablespoon). (Reserve other lime half for garnish.)Stir in remaining ingredients. (For a smoother texture, place in food processor or blender; pulse 20–30 seconds or until smooth.)

Chill until ready to serve with tuna.