Seared Ahi Tuna Sea Steak Over Mexi-Asian Salsa - cooking recipe

Ingredients

For the fish
1/2 lb fresh sushi grade ahi tuna steak
teriyaki marinade (such as Kikkomans)
For the Salsa
1 (8 ounce) package good quality pico de gallo (usually found in the produce section at the grocery store)
1 teaspoon teriyaki marinade
2 teaspoons soy sauce
1 pinch of dry ginger
1/2 lime, juice of, -1
1/4 cup cilantro
1 Thai chile, minced

Preparation

Place tuna steak in a shallow dish with the terryaki marinade and allow to marinate for about 10 minutes on each side.
In the meantime, mix the pico de gallo, terryaki, soy, ginger, lime, cilantro and chili in a small mixing bowl, and set aside.
Place a grill pan on the stove and preheat on high. Spray with nonstick cooking spray and sear the Ahi steak, about 1 minute on each side.
Spread the pico de gallo across a serving dish, and thinly slice the Ahi Tuna, placing it over the salsa. Garnish with cilantro sprig and lime wedges, if desired.