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| 2 | New Mexico red chiles |
| 1 Esslöffel | black peppercorns |
| 1/2 Tasse | olive oil |
| 6 | Tuna steaks |
| | salt |
| 6 Esslöffel | Spicy Mango Salsa; (see recipe), |
| | Or to taste |
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In a coffee grinder or spice grinder, coarsely grind the chiles and peppercorns together. Dredge the tuna steaks in the pepper mixture on one side only. In a large saute pan over medium-high heat, heat the olive oil until it begins to smoke and cook the tuna, pepper side down, for 1 minute, or until a crust forms. Lower the heat to medium, turn the steaks, and cook for 3 minutes more. The fish should be rare. Season to taste with salt. For each serving, place 1 steak on a plate, pepper-side up, with Spicy Mango Salsa to taste. Serve immediately. This recipe yields 6 servings.
joecomiskey@netzero. Net"
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