Best 4 Pico De Tuna Recipes
Welcome to the world of pico de tuna, a delectable dish made from the fruits of the prickly pear cactus. This vibrant and flavorful dish has a unique taste that combines sweetness, tanginess, and a hint of smokiness. Originating from the deserts of Mexico and the southwestern United States, pico de tuna has become a culinary treasure enjoyed around the world. Whether you are a seasoned cook or just starting, this article will guide you through the steps of making this delectable dish. With variations ranging from savory to sweet, pico de tuna is a versatile dish that can be enjoyed as a side dish, appetizer, or even as a dessert. So gather your ingredients, prepare your taste buds, and let's embark on a journey of culinary exploration with pico de tuna.
Check out the recipes below so you can choose the best recipe for yourself!
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
PICO DE TUNA
A low budget, low fat, easy and delicious salsa. You can add as many or as little veggies to your taste. This can easily be multiplied. Serve with crackers or tortilla chips.
Provided by MARY4SEEDS
Categories Appetizers and Snacks Seafood
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the tuna, onion, tomatoes, cilantro, and jalapeno. Season with salt and pepper. Refrigerate until serving.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 4.5 g, Cholesterol 18.9 mg, Fat 0.7 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 115.2 mg, Sugar 2.3 g
PICO DE GALLO SEARED AHI
Tender tuna steak with roma tomatoes. Taken from "Eating for Life" by Bill Phillips. Very easy and healthy.
Provided by Hadice
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine tomatoes, green onions, lime juice, jalapeno and cilantro to make"Pico de Gallo" Cover and refrigerate to let flavors blend.
- Preheat a large skillet over high heat.
- Brush both sides of tuna with olive oil and season one side with black pepper.
- Add steaks to hot skillet, pepper side down.
- Sear for 2 minutes, then turn steak over and reduce heat to medium.
- Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
- Serve on top of brown rice and spoon Pico de Gallo over each piece of tuna.
- Squeeze fresh lemon over the top and enjoy!
Nutrition Facts : Calories 352.3, Fat 15.6, SaturatedFat 3.2, Cholesterol 64.6, Sodium 77.4, Carbohydrate 15.2, Fiber 5.5, Sugar 3.8, Protein 41.9
PINEAPPLE PICO TUNA STEAKS
Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving., Drain and discard marinade. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.
Nutrition Facts : Calories 385 calories, Fat 9g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 41g protein. Diabetic Exchanges
Tips:
- Choose ripe, fresh tuna: The quality of your tuna will greatly impact the flavor of your pico de tuna. Look for tuna that is firm to the touch and has a vibrant red color. Avoid tuna that is slimy or has an off odor.
- Use a sharp knife: A sharp knife will help you get clean, even cuts of tuna. This will make your pico de tuna look more appetizing and will also help to prevent the tuna from falling apart.
- Don't overcook the tuna: Tuna is a delicate fish that can easily be overcooked. Cook it for just a few minutes per side, or until it is cooked through but still slightly pink in the center.
- Use fresh, high-quality ingredients: The fresher and higher quality your ingredients are, the better your pico de tuna will taste. Use ripe tomatoes, fresh cilantro, and red onion. You can also add other ingredients to your pico de tuna, such as avocado, corn, or black beans.
- Adjust the spiciness to your taste: Pico de tuna can be made as mild or spicy as you like. If you like spicy food, add more jalapeño peppers or cayenne pepper. If you prefer a milder pico de tuna, omit the peppers or use a milder variety, such as a poblano pepper.
Conclusion:
Pico de tuna is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, a main course, or a side dish. It is also a great way to use up leftover tuna. With its fresh, flavorful ingredients, pico de tuna is a surefire hit that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
