I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
This is my sister’s recipe. We first had it for brunch, with scrambled eggs and bacon. It quickly took the rank as my all-time favorite pico de gallo recipe! The avocado makes it perfect! Sublime.
It’s a 4-ingredient recipe if you wish. I love it like this, simple and yes, perfect. If you like zesty and the added nutrition of the final three ingredients- lime juice, jalapeno, and garlic- by all means, add them as well.
The second time we had this salsa we served it with local, fresh tuna. It was so so good; I kept making mmm sounds all through dinner. I felt so spoiled and happy with pleasure.
If you wish to saute fresh fish, the main things to remember are~ 1) Cooking fish is easy! so don’t make it out to be something complicated or hard and 2) Don’t overcook fish! Tuna, especially, should be seared and kept medium-rare in the center.
HOW TO SAUTE FRESH TUNA AND OTHER FISH
Simply heat the pan over medium heat; add 2 T. animal fat or ghee (more or less, depending on pan size); then salt (use sea salt) the pan. Slap those fillets on the salt and let them sizzle for about 5 minutes. Salt and (freshly grind) pepper on the sides facing up; then flip them. The thickness of the fillet will dictate how long to cook on the second side. Turn the heat down now, to low or medium-low and cook until the meat still feels tender when pushed with one finger, usually 3-5 minutes on the second side. With tuna, you want the center to be pink. (Do not cook long enough for the fish to be firm in the center; or it will be dried out.)
Serve and garnish with a generous amount of fresh Pico de Gallo con Avo!
Enjoy this salsa with chips, raw veggie chips, tacos, casseroles, salads, fresh meat that’s been grilled, slow-cooked, sauteed, baked… the options are limitless. Pico de Gallo con Avo is the perfect, versatile condiment!