Recipe - Broiled Fresh Tuna With Salsa

SALSA

TUNA
JUDI M. PHELPS (G.PHELPS1)
5 lg Tomatoes; peeled, seeded,
and chopped
1 cup Bermuda onion; chopped
3 Hot peppers such as jalapeno
seeded and minced*
One fourth cup Orange juice; freshly
squeezed if possible
1 Lime (juice of)
2 tablespoon Fresh basil; chopped
Salt; optional
2 pound Fresh tunaabout 1in thick
One half cup Olive oil
1 Lemon (juice of)
Ground black pepper

*Use 1One half to 2 peppers if a milder flavor salsa is desired.

SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime
juice, corander, and salt to taste in a large bowl. Press down slightly on
the mixture to extract some of the tomato juices. Cover the bowl with
plastic wrap, and set aside for at least 1 hour to allow the flavors a
chance to meld.

TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil
to 1/3 lemon juice for a few minutes before broiling. Drain the fish,
reserving the marinade. Broil the fish for about 5 minutes on each sideor
until cooked through, basting occasionally with the reserved marinade.
Serve with the salsa and a plate of cornbread.

VARIATION: Substitue swordfish for tuna and replace basil with coriander.
SOURCE: The Legal Seafoods Cookbook

~

Judi

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip