Prepare the Black Bean Chili, and keep warm. Prepare the Tortilla Sauce, and keep warm. Prepare the Tomato Corn Salsa, and set aside.
Sprinkle the tuna steaks on both sides with the Southwest Seasoning and use your hands to coat the fish.
Heat the oil in a large skillet over high heat. When the oil is hot, add the tuna and sautČ for 2 minutes on each side for rare, 3 minutes on each side for medium rare.
To serve, pour a generous 1/3 cup of the Tortilla Sauce in each of 6 plates, and top each with a tuna steak. Spoon 1/3 cup Black Bean Chili on each tuna steak and top with 2 tablespoons Tomato Corn Salsa. Garnish with a sprig of cilantro.
Yield: 6 main-course servings