Margarita Tuna with Tomato, Black Bean & Avocado Salsa

Step 1: Tuna ... Add the margarita mix (with or without tequila) to a large ziploc bag; along with, the scallions, and tuna. Close up the bag, and refrigerate 30-60 minutes - no longer. Then, remove from the refrigerator, and the marinade; and, let the tuna come to room temperature before grilling. Note: I love to add the tequila, or buy the mix that already has it; but, if you prefer to make it without - that is perfectly fine. It doesn't change the flavor all that much.

Step 2: Salsa ... As the tuna is marinating, prepare the salsa. Add the avocado to a small bowl along with the lime juice and toss to combine. In another bowl, add the beans, onion, cilantro, jalapeno, margarita mix, and olive oil; and, toss to combine. Then, add the avocado and lime juice to the other bowl, and toss lightly, trying not to break up the avocado. Cover tightly with plastic wrap; and let it set 15-30 minutes. Note: As mentioned, you could add corn to this salsa, which is very good; however, I prefer it without the corn. I have made it both ways.

Step 3: Tuna ... Pat the tuna dry (using a paper towel), which has been setting on the counter - to take the chill off. Then, season with salt and pepper on both sides. As I said, I prefer an outdoor grill; but, an indoor grill pan or heavy pan - such as a cast iron pan, will also work. You want a very HOT pan for this - the tuna should get a nice sear. Tuna, in my opinion is best cooked medium rare to rare. It should be bright red in the center, and lightly warm; with a nice crust on the outside. Now, if you like your tuna cooked a bit more; by all means - cook it how you like it.

Step 4: Serve and ENJOY! ... Serve the tuna steak over a bed of rice; and garnish with plenty of salsa; and garnish with a few lime wedges. A simple green salad and tortilla chips on the side is perfect.