Florida Seafood Recipe

(Photo Below)

Seafood-4402

Ingredients
1 cup	pitted kalamata olives, sliced
1/2 cup	froasted red bell pepper, peeled seeded and julienned
1 clove	roasted garlic, minced
2 tablespoons	basil, chopped
1 teaspoon	red chile, minced
1/4 cup	loosely packed flat leaf parsley, coarse-chopped
2-3 tablespoons	fresh oregano leaves
1 tablespoon	fresh lemon juice
1 tablespoon	Balsamic vinegar
2 tablespoons	extra-virgin olive oil
	cracked pepper (to taste)
1/2 cup	feta cheese, crumbled

Preparation Combine all ingredients (except feta cheese) in a small bowl. Let sit for about 20 minutes, then stir in the feta cheese and serve. Kalamata Salsa can be made up to 12 hours ahead and refrigerated.

To Grill Tuna Steaks:
4 4-ounce	fresh tuna steaks, cut 1 inch thick
2 teaspoons	extra-virgin olive oil
2 teaspoons	lemon juice
1/8 teaspoon	kosher salt
1/8 teaspoon	freshly ground black pepper
1 teaspoon	garlic, minced

Preparation Preheat grill then reduce heat to medium. Rinse steaks and pat dry with paper towels. Brush both sides of steaks with oil and lemon juice. Sprinkle kosher salt, pepper, and garlic evenly onto steaks then rub in with fingers. Place steak on grill rack over heat. Grill for 2 minutes per side for medium rare center, turning once halfway through grilling. Transfer the fish to plates and top with the salsa. Yield 4 servings Nutritional Value Per Serving Calories 461, Calories From Fat 282, Total Fat 32g, Saturated Fat 8g, Trans Fatty Acid 0g, Cholesterol 76mg, Total Carbohydrates 11g, Protein 32g, Omega 3 Fatty Acid 0g