- 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 sautÈ 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.