INGREDIENTS

INSTRUCTIONS

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 3-4
hours in the refrigerator - turning the steaks occasionally.
Prepare coals for grilling for preheat the broiler.
Drain the tuna steaks and grill them over medium-hot coals or broil 4-5
inches from he heat until charred on the outside but still pink in the
center
~ about 3 minutes - turning the steaks once.  Do not overcook.  Remove from
the heat and place the steaks on warmed dinner plates.
Spoon the strawberry salsa over the tuna, garnish each with a sprig of
basil
and serve immediately.
VARIATION: GRILLED TUNA WITH SAUTEED TROPICAL FRUITS: Marinate and grill
the
tuna steaks as directed above.  Melt 2 tablespoons butter in a large
skillet
over medium-high heat.  Add to the skillet 1/2 cup each: Diced fresh
banana,
pineapple, mango and papaya with 2 tablespoons chopped fresh cilantro
leaves,
2 tablespoons fresh lemon juice and 1 tablespoon sugar.  Saute just until
the
mixture is heated through - about 30 seconds.  Do not overcook.  Season to
taste with salt and freshly ground black pepper.  Spoon the sauteed fruit
mixture over the tuna and serve immediately.
Posted to MC-Recipe Digest V1 #156
Date: Tue, 16 Jul 1996 09:23:50 -0500
From: Sharon <jouet@telalink.net>
Recipe By     : Fruit Cookbook by Nicole Routhiers

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