Best Pico De Tuna Recipes

PICO DE GALLO SEARED AHI

Pico De Gallo Seared Ahi image

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

Provided by Hadice

Categories Tuna

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 352.3, Fat 15.6, SaturatedFat 3.2, Cholesterol 64.6, Sodium 77.4, Carbohydrate 15.2, Fiber 5.5, Sugar 3.8, Protein 41.9

PICO DE GALLO

Pico de Gallo image

This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

6 plum tomatoes, chopped
1 small onion, finely chopped
1/2 cup chopped fresh cilantro
1 to 2 jalapeno pepper, seeded and finely chopped
3 tablespoons lime juice (about 1 lime)
1 tablespoon cilantro stems, finely chopped
1 garlic clove, minced
1/4 teaspoon salt

Steps:

In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

JODIE'S TUNA PICO DE GALLO SALAD

Jodie's Tuna Pico De Gallo Salad image

This is great for Spring, Summer, Indian Summer, or entertaining. We enjoy eating this with crackers. I usually fix this on grocery shopping day, or for get togethers.

Provided by JoSele Swopes @JODIE57

Categories Tuna Salads

Number Of Ingredients 10

Ingredients

2 can(s) tuna, packed in water (large)(drained)
1 tablespoon(s) garlic, minced
1/4 cup(s) onion, chopped
4 medium jalapenos, fresh (deseeded, chopped)
1 medium tomatoes (chopped)
2 teaspoon(s) lemon juice concentrate
1 teaspoon(s) liquid smoke flavoring
- crackers, (your favorite)
- salt (to taste) opt
2 tablespoon(s) cilantro, fresh

Steps:

Place in Bowl: drained tuna shredded with fork, add in all ingredients, stir cover let chill 20 minutes or longer. Eat with Crackers..........Very tasty and refreshing

TUNA TOSTADAS WITH CHILE MAYONNAISE

Tuna Tostadas With Chile Mayonnaise image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
Juice of 1 lime, plus wedges for serving
3/4 to 1/2 teaspoon chipotle chile powder
8 tostadas (flat crisp tortillas) or taco shells
3/4 cup golden raisins
1/2 cup pimento-stuffed olives, halved, plus 1 tablespoon brine from the jar
1 clove garlic, lightly smashed
2 bay leaves
1 12-ounce container pico de gallo or fresh salsa (1 1/2 to 1 3/4 cups)
3 5-ounce cans solid white tuna packed in water, drained
1 cup lightly packed fresh parsley, chopped (about 1 small bunch)
1 small head romaine lettuce, thinly sliced

Steps:

Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.
Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.
Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.