Tuna Steaks with Strawberry Salsa
1/4 cup firmly packed fresh basil leaves
2/3 cup mild olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce, preferably Kikkoman
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/4 teaspoon salt
4 tuna steaks (6 ounces each)
Salsa (click for recipe)
4 sprigs fresh basil
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 to 4 hours in the
refrigerator, turning the steaks occasionally.
Prepare coals for grilling or preheat the broiler. Drain
the tuna steaks and grill them over medium-hot coals or broil 4 to 5
inches from the 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.
Yield: 4 entree servings