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Ingredientes
- 5 lrg Tomatoes, peeled, seeded, and minced
- 1 c. Bermuda onion, minced
- 3 x Warm peppers such as jalapeno seeded and chopped*
- 1/4 c. Orange juice, freshly squeezed if possible
- 1 x Lime (juice of)
- 2 Tbsp. Fresh basil, minced Salt, optional
- 2 lb Fresh tuna-about 1-in thick
- 1/2 c. Extra virgin olive oil
- 1 x Lemon (juice of) Grnd black pepper
Direcciones
- *Use 1-1/2 to 2 peppers if a milder flavor salsa is desired.
- SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, corander, and salt to taste in a large bowl. Press down slightly on the mix to extract some of the tomato juices. Cover the bowl with plastic wrap, and set aside for at least 1 hour to allow the flavors a chance to meld.
- TUNA: Preheat the broiler. Marinate fish in a mix of about 2/3 oil to 1/3 lemon juice for a few min before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 min on each side-or possibly till cooked through, basting occasionally with the reserved marinade.
- Serve with the salsa and a plate of cornbread.
- VARIATION: Substitue swordfish for tuna and replace basil with coriander.
- Judi
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 243 | 84% |
| Total Fat 27.5g | 34% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 549mg | 16% |
| Total Carbs 11.95g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.18g | 5% |
| Protein 2.14g | 3% |
