Morrocan Tuna With Herb Salsa
If you can’t get fresh tuna steaks, substitute drained, canned tuna and serve this recipe as a cold dish.
Number of Servings: 1
tuna steak — 5 oz
extra-virgin olive oil — 1/2 tsp
small lemon, peeled, seeded, pith removed and chopped — 1
chopped green onion — 1 tbsp
cilantro, fresh chopped — 1 tbsp
chopped fresh parsley — 1 tbsp
orange juice, unsweetened — 3 tbsp
salt — 1/8 tsp
extra-virgin olive oil — 1 tsp
sugar — 2 tsp
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Set the oven to broil. Lightly coat the tuna steak with the olive oil and broil for about 3-5 minutes on each side, until the flesh is cooked through and flakes easily with a fork.
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Combine the remaining ingredients, pour the salsa over the tuna, and serve.
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The extra salsa may be stored or 2-3 days, covered, in the refrigerator. It tastes great on broiled or baked chicken, too!
B-man 