Name: Broiled Fresh Tuna with Salsa
Ingredients: -JUDI M. PHELPS (G.PHELPS1); 5 lg Tomatoes; peeled, seeded, and chopped; 1 c Bermuda onion; chopped; 3 Hot peppers such as jalapeno seeded and minced*; 1/4 c Orange juice; freshly squeezed if possible; 1 Lime (juice of); 2 tb Fresh basil; chopped; Salt; optional; 2 lb Fresh tuna-about 1-in thick; 1/2 c Olive oil; 1 Lemon (juice of); Ground black pepper

If the primary thing keeping you from sinning is the fear of getting caught or the prospect of shame or of being exposed as immoral, you don’t stand much of a chance. Oh, these might work for a while. You might find enough strength to resist for the time being. But the relentless assault of temptation will eventually wear you down and the power of resistance will gradually erode until you give in, tired, frustrated, bitter, angry with God, doubting if a life of obedience will ever bring the satisfaction your soul so deeply craves.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish, Mexico, Sauce/gravy, Archived	4	Servings

INGREDIENTS

		-JUDI M. PHELPS (G.PHELPS1)
5	lg	Tomatoes; peeled, seeded, and chopped
1	c	Bermuda onion; chopped
3		Hot peppers such as jalapeno seeded and minced*
1/4	c	Orange juice; freshly squeezed if possible
1		Lime (juice of)
2	tb	Fresh basil; chopped
		Salt; optional
2	lb	Fresh tuna-about 1-in thick
1/2	c	Olive oil
1		Lemon (juice of)
		Ground black pepper

INSTRUCTIONS

SALSA
TUNA
*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 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:  Substitue swordfish for tuna and replace basil with coriander.
SOURCE:  The Legal Seafoods Cookbook
~---
Judi
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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