Pico de Gallo Seared Ahi Tuna

Ingredients:

2 portions brown rice
3 roma or plum tomatoes
3 green onions
1 lime, halved
1 jalapeno, seeded and sliced (optional)
1 Tbsp fresh cilantro, chopped
2 tuna steaks
1 Tbsp EVOO
1/4 tsp ground pepper
1 lemon, halved

Directions:

prepare brown rice according to package directions.

In a medium bowl combine tomatoes, green onions, lime juice, jalapeno, and cilantro to make the pico de gallo.  Cover and refrigerate to let the flavors blend.

Preheat a large skillet over high heat.  Brush both sides of tuna steaks with EVOO and season one side with black pepper.  Add steaks to hot skillet, pepper side down.  Sear for 2 minutes then turn steaks and reduce heat to medium.  loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.

Spoon portions of rice onto 2 separate plates and top with tuna steaks.  Divide Pico de Gallo equally on top of each steak.  Finish with a squeeze of lemon juice.  Serve and enjoy. ;)