Ingredients Jump to Instructions ↓

  1. 5 cups 312g / 11oz Tomatoes; peeled - seeded, and chopped (large)

  2. 1 cup 62g / 2 1/5oz Bermuda onion - chopped

  3. 3 Hot peppers such as jalapeno - seeded and minced*

  4. 1/4 cup 59ml Orange juice - freshly If possible

  5. 1 Lime - (juice of)

  6. 2 tablespoons 30ml Fresh basil - chopped Salt - optional

  7. 2 lbs 908g / 32oz Fresh tuna-about 1-in thick

  8. 1/2 cup 118ml Olive oil

  9. 1 Lemon - (juice of) Ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *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, coriander, and salt to taste in a large bowl. Press down slightly on the mixture 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 mixture of about 2/3 oil to 1/3 lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or until cooked through, basting occasionally with the reserved marinade. Serve with the salsa and a plate of cornbread. VARIATION: Substitute swordfish for tuna and replace basil with coriander.


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