Tuna~ grilled steaks with strawberry salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh basil leaves -- firmly |
| Packed | ||
| ⅔ | cup | Mild olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Fresh ground black pepper |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 4 | Whole tuna steaks | |
| Strawberry Salsa | ||
| *****GARNISH**** | ||
| 4 | Sprigs fresh basil | |
Directions
Place the basil leaves, olive oil, vinegar, soy sauce, pepper, sugar, salt and 2 tablespoons hot water in a blender and puree.
Arrange the tuna steaks in a baking dish large enough to hold them in a single layer. Pour the marinade over the fish. Cover and marinate for 3-4 hours in the refrigerator - turning the steaks occasionally.
Prepare coals for grilling for preheat the broiler.
Drain the tuna steaks and grill them over medium-hot coals or broil 4-5 inches from he heat until charred on the outside but still pink in the center - about 3 minutes - turning the steaks once. Do not overcook. Remove from the heat and place the steaks on warmed dinner plates.
Spoon the strawberry salsa over the tuna, garnish each with a sprig of basil and serve immediately.
VARIATION: GRILLED TUNA WITH SAUTEED TROPICAL FRUITS: Marinate and grill the tuna steaks as directed above. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add to the skillet ½ cup each: Diced fresh banana, pineapple, mango and papaya with 2 tablespoons chopped fresh cilantro leaves, 2 tablespoons fresh lemon juice and 1 tablespoon sugar. Saute just until the mixture is heated through - about 30 seconds. Do not overcook. Season to taste with salt and freshly ground black pepper. Spoon the sauteed fruit mixture over the tuna and serve immediately.
Recipe By : Fruit Cookbook by Nicole Routhiers From: wesbc[smtp:wsc9510@...