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Tuna with Black Bean Salsa

Posted Monday, April 21, 2008

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Submitted by

Sid Shannon

Elyria Fire Department

Ingredients & Directions

1 ½ pounds tuna steak, cut one inch thick
1 tablespoon olive oil
1 tablespoon fresh lime juice
Black bean salsa (recipe below)

Combine the olive oil and lime juice and brush on the tuna.  Place over hot coals and grill 4 to 6 minutes per side, until the outside is browned and the inside is just cooked.  Serve with black bean salsa.  Serves 4.

Black Bean Salsa:

1 cup dried black turtle beans, washed and soaked in cold water overnight
2 tomatoes, seeded and chopped
1/3 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 avocado, peeled, pitted and chopped

Drain the black beans and put in a saucepan with enough water to cover.  Bring the beans to a boil and cook until they are tender, about one hour.  Drain the beans, pass under cold running water and combine with the tomatoes, cilantro, jalapeno pepper, lime juice, olive oil and avocado.  Allow the mixture to sit at room temperature for about ½ hour before serving.  If it is necessary to make it ahead, refrigerate up to 3 or 4 hours but do not add the avocado until ready to serve.


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