Broiled Tuna with Zesty Citrus Salsa

Ingredients

5 large tomatoes; peeled, seeded, and chopp
1 cup bermuda onion; chopped
3 hot peppers such as jalapeno seede; d, and minced*
1/4 cup orange juice; freshly squeezed if possi
1 lime (juice of)
2 tablespoon fresh basil; chopped
salt; optional
2 lb fresh tuna-about 1-in thick
1/2 cup olive oil
1 lemon (juice of)
ground black pepper

*Use 1-1/2 to 2 peppers if a milder flavor salsa is desired.

SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime juice, corander, and salt to taste in a large bowl. Press down slightly on the mixture to extract some of the tomato juices. Cover the bowl with plastic wrap, and set aside for at least 1 hour to allow the flavors a chance to meld.

TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil to 1/3 lemon juice for a few minutes before broiling. Drain the fish, reserving the marinade. Broil the fish for about 5 minutes on each side--or until cooked through, basting occasionally with the reserved marinade. Serve with the salsa and a plate of cornbread.

VARIATION: Substitute swordfish for tuna and replace basil with coriander.

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