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Cook Time: 10 minutes
Ingredients:
- 8 tomatillos, remove husks and chop
- 2 tomatoes, peeled, seeds removed, chopped
- 2 finely chopped green onions
- 1 clove garlic, minced
- 1/2 cup olive oil
- 3 tablespoons fresh chopped cilantro
- 1 tablespoons lime juice
- salt and pepper, to taste
- 1 jalapeno or other hot chile, seeded and minced
- 4 tuna steaks, 6 to 8 ounces each
- 2 tablespoons olive oil
Preparation:
In medium bowl, combine chopped tomatillos, chopped tomatoes, chopped green onions, garlic, 1/2 cup olive oil, cilantro, and lime juice. Season with salt and pepper. Add chili peppers, if desired. Refrigerate the salsa until about 1 hour before serving and then bring to room temperature. Brush tuna steaks with 2 tablespoons olive oil. Broil or grill tuna steaks about 4" from heat, turning once, about 4 minutes on each side, or until fish is cooked to desired doneness. Serve with salsa.
Serves 4.
Serves 4.
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