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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: *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.
| Ingredients:
5 large Tomatoes, peeled, seeded
1 Cup(s) Bermuda onion, chopped
3 Hot peppers
1/4 Cup(s) Orange juice
1 Lime, juice of
2 Tablespoon(s) Fresh basil, chopped
2 Pound(s) Fresh tuna
1/2 Cup(s) Olive oil
1 Lemon, juice of |
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