Pan-Seared Tuna with Mandarin Orange Pico de Gallo

Ingredients

• 2 to 3 packages Vital Choice albacore tuna fillets (6 ounces each)
• Vital Choice extra virgin olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 tablespoon Vital Choice balsamic vinegar or red wine vinegar
• 1 teaspoon brown sugar, firmly packed
• 1 can mandarin orange sections (11 ounces), canned in light syrup, drained
• 1/3 cup chopped tomato
• 1/3 cup chopped avocado
• 1 tablespoon lime juice
• 1/8 to 1/4 teaspoon cayenne pepper powder

Instructions

1. Spray or coat a medium saucepan with olive or macadamia nut oil. Place over medium-high heat. (Note: If oil begins to smoke reduce heat.) Add onion and garlic and cook until onion is tender, about 5 minutes.
2. Stir in vinegar, brown sugar and cayenne pepper. Cook and stir until sugar dissolves, about 2 to 3 minutes.
3. Remove from heat and stir in remaining ingredients except tuna. Set aside.
4. Rinse fish and pat dry. Set aside.
5. Spray or coat a large skillet with olive or macadamia nut oil. Place over medium-high heat. (Note: If oil begins to smoke reduce heat.) Add fish to hot skillet and cook about 5 minutes per side, or until fish flakes easily when tested with a fork. Do not overcook!
6. Serve fish with mandarin orange mixture.