Tuna Steaks with Tomatillo Salsa

8 tomatillos, remove husks and chop
2 tomatoes, peeled, seeds removed, chopped
2 finely chopped green onions
1 clove garlic, minced
1/2 cup olive oil
3 tablespoons fresh chopped cilantro
1 tablespoons lime juice
salt and pepper, to taste
1 jalapeno or other hot chile, seeded and minced
4 tuna steaks, 6 to 8 ounces each
2 tablespoons olive oil
In medium bowl, combine chopped tomatillos, chopped tomatoes, chopped green
onions, garlic, 1/2 cup olive oil, cilantro, and lime juice. Season with salt
and pepper. Add chili peppers, if desired. Refrigerate the salsa until about 1
hour before serving and then bring to room temperature. Brush tuna steaks with
2 tablespoons olive oil. Broil or grill tuna steaks about 4" from heat, turning
once, about 4 minutes on each side, or until fish is cooked to desired
doneness. Serve with salsa.
Serves 4.
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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s-no-archive: yes

Sheldon wrote:

>Broil or grill tuna steaks about 4" from heat, turning
>once, about 4 minutes on each side,

IMO, they will be way too done at this point. On the grill, one minute each
side is probably too much.


Naomi D.