Title: Broiled fresh tuna with salsa
 Categories: Fish, Mexico, Sauce/gravy, Archived
      Yield: 4 Servings
 
MMMMM---------------------------SALSA--------------------------------

MMMMM----------------------------TUNA---------------------------------
           -JUDI M. PHELPS (G.PHELPS1)
      5 lg Tomatoes; peeled, seeded,
           -and chopped
      1 c  Bermuda onion; chopped
      3    Hot peppers such as jalapeno
           -seeded and minced*
    1/4 c  Orange juice; freshly
           -squeezed if possible
      1    Lime (juice of)
      2 tb Fresh basil; chopped
           Salt; optional
      2 lb Fresh tuna-about 1-in thick
    1/2 c  Olive oil
      1    Lemon (juice of)
           Ground black pepper
 
   *Use 1-1/2 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 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
  
  File