Ahi Tuna and Polenta Open-Faced "Sandwich" with Pico de Gallo

Ahi Tuna (4-oz)
medium-ground cornmeal (1.5-oz)
mandarin oranges (1/4-cup)
fresh strawberries (1/4-cup)
raw onions (1/4-cup)
red ripe tomatoes (1/4-cup)
yellow bell pepper (1/4-cup)
fresh cilantro (1/4-cup)
1 jalapeno pepper, finely sliced
minced garlic (3-tsp)
no-stick spray

To make the polenta, bring two quarts of water to a boil and slowly add 1 pound of medium-ground cornmeal. Stirring constantly, add cornmeal slowly enough that the water doesn't stop boiling. Continue stirring in the same direction, adding more boiling water if necessary, for about a half-hour, until the polenta is about the consistency of mashed potatoes. The polenta is done when it peels easily off the sides.
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Divide polenta into seperate 1.5-oz "buns" and set to the side in the refrigerator.
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To make pico de gallo, sautee minced garlic, mandarin oranges, strawberries, onions, tomatoes, bell pepper, cilantro and jalapeno with small amount of no-stick spray.
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Sear tuna steak on both sides, then bake at 300 degrees until done according to taste.
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Toast 1.5-oz polenta bun on both sides in lightly oiled frying pan (use no-stick spray).
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Place tuna steak on the polenta "bun" and spoon pico de gallo over it.
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Garnish with fresh cilantro.

Number of Servings: 1

Recipe submitted by SparkPeople user RDAVIDLEE.