Tuna with Roasted Red Pepper Salsa

• servings: Serves 4, with leftover
• active time: 10 minutes
• total time: 20

Ingredients

1 cup chopped roasted red peppers, from water-packed jar

¼ cup chopped fresh cilantro

¼ cup chopped green onions

2 tablespoons fresh lime juice

1 teaspoon ground cumin

Salt and freshly ground black pepper

6 tuna steaks, about 5 to

6 ounces each

Directions

1. To make the salsa, in a medium bowl, combine the roasted red pep- pers, cilantro, green onions, lime juice, and cumin. Mix well. Season to taste with salt and black pepper. Set aside.

2. Coat a stove-top grill pan, griddle, or large skillet with olive oil, and preheat to medium-high.

3. Season both sides of the tuna with salt and black pepper, and add to the hot pan. Cook for 2 to 3 minutes per side for medium-rare or longer for more fully cooked tuna.

4. Reserve 2 tuna steaks for the Tuna Couscous Salad (page 160) or another future meal. Refrigerate for up to 3 days.

5. Serve the remaining tuna with the salsa spooned over top.