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)
1/2 medium red onion, thinly sliced
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.