Dave winfield's tuna steak with green chili salsa

4 servings

Ingredients

Quantity Ingredient
2 cups Tomatoes, diced
½ cup Onion, chopped very fine
1 can Mild green chilies, drained (4 oz)
2 Jalapeno peppers, minced
¼ cup Fresh lime juice
4 tablespoons Cilantro, chopped
2 pounds Tuna steak
½ cup Olive oil
1 Head red leaf lettuce,washed
Freshly ground black pepper to taste

Directions

"I believe that eating right is what has kept me around so long." says 41-year-old Dave Winfield of his 20-year baseball career. "There are certain things you can do to increase your stamina and to enhance your health and performance that begin with good nutrition. It's not all genetics." The Minnesota Twins outfielder's fondness for fruits, vegetables, and fish helps keep him fit, and he's a strong advocate of smart eating. "When you shop for food, read the labels," he advises.

"Check the fat and sodium content. In a restaurant, don't be afraid to ask a lot of questions about how a dish is prepared.

Health and education are the things I believe you need to make it in life," he says. And he's made a serious effort to support both: In 1977, Winfield established the New Jersey-based David M. Winfield Foundation to help promote health and fitness. Instruction there includes nutritional counseling, cooking classes, and weight-control programs.

And though Winfield is better known for wonders worked while wearing a batting glove - knocking out more homers (432) that anyone else currently playing - he's no slouch in a pair of oven mitts, either, as this recipe for broiled tuna with salsa proves.

For the salsa: Mix tomatoes, onion, chilies, peppers, lime juice, and cilantro. Set aside for at least 1 hour to enhance flavor. Preheat broiler. Brush tuna with olive oil on both sides. Meanwhile, warm salsa in a saucepan over low heat for about 5 minutes, stirring constantly. Broil tuna for approximately 5 minutes on each side, or until cooked through. Line four plates with lettuce and arrange a portion of tuna on each. Top with warm salsa and black pepper.

Submitted By MICHAEL ORCHEKOWSKI On 10-31-94

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