Broiled fresh tuna with salsa

4 servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS (G.PHELPS1)
5 larges Tomatoes; peeled, seeded, and chopped
1 cup Bermuda onion; chopped
3 Hot peppers such as jalapeno seeded and minced*
¼ cup Orange juice; freshly squeezed if possible
1 Lime (juice of)
2 tablespoons Fresh basil; chopped
Salt; optional
2 pounds Fresh tuna-about 1-in thick
½ cup Olive oil
1 Lemon (juice of)
Ground black pepper

Directions

SALSA

TUNA

*Use 1-½ 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 ⅔ oil to ⅓ lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or 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

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