Yield: 6 Servings
|¾ cup||Finely chopped fresh parsley|
|¼ cup||Finely chopped onion|
|⅓ cup||Lemon juice|
|2 tablespoons||Vegetable oil|
|2 mediums||Tomatoes; seeded and chopped|
|1||Garlic clove; crushed|
|4¼ ounce||Chopped black olives - (1 can); drained|
|6||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