Pan Seared Tuna with Mandarin Pico de GalloPan Seared Tuna with Mandarin Orange Pico De Gallo

Yields: 4 servings


4 ea 4 to 6 oz tuna steaks

Pico De Gallo

1/2 cup Chopped red onion

1/3 cup Chopped tomatoes

1/4 cup Chopped cilantro

1/2 cup Drained canned mandarin oranges

1/4 tsp Crushed red pepper

1/2 tsp Minced garlic (jarred or fresh)

2 tsp Balsamic vinegar

2 tsp Lime juice


  1. Heat grill to medium.
  2. Place tuna on grill, cook until brown and then flip.
  3. While tuna is cooking mix the remaining ingredients together and set aside.
  4. Finish cooking tuna to desired doneness.
  5. Plate tuna, drizzle pico de gallo over tuna. Serve hot.

Nutritional Information

Calories: 200 Carbs: 12g Fat: 7g Sodium: 73mg

Chef 's Tips

  1. If using a charcoal grill, sear tuna over hottest part of grill to lock in flavors then move to edge to slow cook until done.
  2. Premix pico de gallo a few hours prior to use for a more intense flavor.
  3. Replace cilantro with parsley and the crushed hot peppers with a little coarse ground black pepper to "tame down" the spice.

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