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Pan Seared Tuna Steaks with Green Gazpacho Sauce

Pan Seared Tuna Steaks with Green Gazpacho Sauce
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • • 1 each English hothouse cucumber
  • • 3/4 cup coarsely chopped green onions
  • • 1/2 cup coarsely chopped fresh cilantro
  • • 5 1/2 tablespoons olive oil, divided
  • • ¼ cup V-8 juice
  • • 2 Tbsp rice vinegar
  • • 2 ½ tsp chopped seeded serrano chilies
  • • 4 each Wild Caught Tuna Steaks
  • • 1 1/2 tsp ground ancho Chile powder
  • • to taste salt and black pepper
  • • 2 Tbsp Canola Oil
Instructions
  1. Combine cucumber, onions, cilantro, olive oil, vinegar, V-8 juice and chilies in processor. Using on/off turns, blend mixture until finely chopped.
  2. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper to taste.
  3. Sprinkle fish fillets on both sides with salt, pepper, and chili powder.
  4. Heat 2 tablespoon canola oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.
  5. Divide Gazpacho sauce among 4 plates. Top each with 1 fish fillet.