Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      large         tomatoes; peeled -- seeded, and chopped
   1      cup           Bermuda onion -- chopped
   3                    hot peppers such as jalapeno -- seeded and minced*
     1/4  cup           orange juice -- freshly
                        if possible
   1                    lime -- (juice of)
   2      tablespoons   fresh basil -- chopped
                        salt -- optional
   2      pounds        fresh tuna-about 1-in thick
     1/2  cup           olive oil
   1                    lemon -- (juice of)
                        ground black pepper

Preparation:

*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, coriander, 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. SOURCE: The Legal Seafoods Cookbook