Recipe page

From the soon to be released Breakfast--a self help book. . .

Fresh Tuna with Strawberry Salsa

1/4 cup firmly packed fresh basil leaves (or 1 TBS. dried basil)
2/3 cup mild olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce, preferably Kikkoman
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/4 teaspoon salt
4 tuna steaks (6 ounces each)
Strawberry Salsa:
(see next cell for recipe, or click to access HTML!))
4 sprigs fresh basil (if desired)

Strawberry Salsa

1/2 medium red onion, thinly sliced
1 jalapeno pepper, minced
1/2 red bell pepper, stemmed, seeded, and julienned
1/2 yellow bell pepper, stemmed, seeded, and julienned
1/2 green bell pepper, stemmed, seeded, and julienned
1/4 cup finely shredded fresh cilantro leaves
(obviously optional, since I don't like cilantro!)
1/2 pint (1 cup) fresh strawberries, hulled and sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

The Tuna: 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 to 4 hours in the refrigerator, turning the steaks occasionally.

Prepare coals for grilling or preheat the broiler. Drain the tuna steaks and grill them over medium-hot coals or broil 4 to 5 inches from the heat until charred on the outside but still pink in the center, about 3 minutes, turning the steaks once. Do not overcook

The Salsa: Place all the ingredients in a large mixing bowl, and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill.

Makes about 2-1/2 cups.