Grilled tuna with salsa

Yield: 6 Servings

Measure Ingredient
¾ cup Finely chopped fresh parsley
¼ cup Finely chopped onion
⅓ cup Lemon juice
2 tablespoons Vegetable oil
¼ teaspoon Salt
2 mediums Tomatoes; seeded and chopped
1 \N Garlic clove; crushed
4¼ ounce Chopped black olives - (1 can); drained
6 \N Tuna or shark steaks -; (5 oz ea)

Combine all ingredients except tuna in glass bowl. Cover tightly and refrigerate salsa 2 to 4 hours to blend flavors. Place tuna on oiled grill over medium-hot coals. Cook 3 minutes; turn steaks and cook 4 to 5 minutes or until the tuna turns opaque in center. Remove from grill; keep warm.

Serve with salsa. This recipe serves 6.

To Broil: Set oven to broil. Arrange steaks on oiled rack in broiler pan.

Broil with steaks about 4 inches from heat 10 to 15 minutes, turning after 6 minutes, until fish flakes easily with fork.

Comments: To seed tomatoes, cut in half crosswise and squeeze gently -- the seeds will be released easily.

Recipe Source: BETTY CROCKER'S EASY ENTERTAINING by General Mills, Inc. (c) 1992 Prentice Hall, a division of Simon & Schuster, New York - 161 pages - $22.00 As reprinted in the May/Jun, 1993 issue of Cookbook Digest Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: General Mills, Inc.

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 5, 1998

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