| 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 -
jpmd44a@prodigy.com
01-08-1996
Recipe by: General Mills, Inc.
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 5,
1998
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