Posted Monday, April 21, 2008
Elyria Fire Department
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.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.