| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 6 | Servings | ||
INGREDIENTS
| 3/4 | c | Finely chopped fresh parsley |
| 1/4 | c | Finely chopped onion |
| 1/3 | c | Lemon juice |
| 2 | tb | Vegetable oil |
| 1/4 | ts | Salt |
| 2 | md | Tomatoes; seeded and chopped |
| 1 | Garlic clove; crushed | |
| 4 1/4 | oz | Chopped black olives – (1 can); drained |
| 6 | Tuna or shark steaks -; (5 oz ea) |
INSTRUCTIONS
Combine all ingredients except tuna in glass bowl. Cover tightly and refrigerate salsa 2 to 4 hours to blend flavors. Place tuna on oiled grill over medium-hot coals. Cook 3 minutes; turn steaks and cook 4 to 5 minutes or until the tuna turns opaque in center. Remove from grill; keep warm. Serve with salsa. This recipe serves 6. To Broil: Set oven to broil. Arrange steaks on oiled rack in broiler pan. Broil with steaks about 4 inches from heat 10 to 15 minutes, turning after 6 minutes, until fish flakes easily with fork. Comments: To seed tomatoes, cut in half crosswise and squeeze gently -- the seeds will be released easily. Recipe Source: BETTY CROCKER'S EASY ENTERTAINING by General Mills, Inc. (c) 1992 Prentice Hall, a division of Simon & Schuster, New York - 161 pages - $22.00 As reprinted in the May/Jun, 1993 issue of Cookbook Digest Formatted for MasterCook by - MR MAD, aka Joe Comiskey - [email protected] 01-08-1996 Recipe by: General Mills, Inc. Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Apr 5, 1998
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