Pan Seared Tuna with Orange-Jicama Pico de Gallo

2 8-oz. ahi tuna filets
2 Tbsp. vegetable oil
1 Tbsp. cracked black pepper mixed with 1/2 Tbsp. salt

1. In a medium size non-stick pan over medium-high heat, add two tablespoons
of vegetable oil.

2. 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.
Pico de Gallo:
4 Roma tomatoes, diced
1/2 small red onion, finely diced
1 large orange, peeled and sliced
l/2 cup jicama, diced in 1/4 inch cubes
Juice of 1/2 lime
1 tsp. salt
1 small jalepeno pepper, seeded and finely chopped
1/2 tsp. cumin
3 Tbsp. fresh cilantro, coarsely chopped

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

Garnish the tuna with the Pico de Gallo and serve.

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