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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