While I’m on the subject of tuna (i.e. yesterday’s blog and the great Tuna Grape Salad), let me tell you about another goodie—a Pico de Gallo that recently we used to dress up tuna steaks. The recipe for this relish arrived with our Kroger grocery circular—surely one of the best recipe sources I’ve found. All the ingredients were from the garden. The only things I didn’t simply walk out my back door and pluck were the cilantro and cucumber; these were from the store right at this time. We had no cukes sprout up this year, unfortunately.
But tomatoes we have by the bucketloads; I was thrilled to see that this called for 6 to 8 of them. This is our first year to have our own red onions; as a result we’ve been using red onions in everything. Last night Hubby asked, “Before now, did we really use red onions this much?” Not really, because we didn’t have them nearby. Now they’re only a few steps away.
So we combined them with the tomatoes, green bell pepper, cucumber, cilantro, jalapenos, cilantro, and lime juice and topped our steaming tuna with the mixture, but oh how the sky is the limit with the ways this relish can be used! I can imagine this topping chicken, steaks, or eggs or served with tortilla or bagel chips.
All my fresh tomatoes just sing in this vibrant dish that features all that’s good about summer.
Pico de Gallo
6-8 large tomatoes, cored and chopped
1 green bell pepper, seeded and chopped
1 large red onion, chopped
1 large cucumber, seeded and chopped
2-3 jalapeno chilies, seeded and finely chopped
1 bunch fresh cilantro, finely chopped
1/4 to 1/2 cup lime juice
salt (or salt substitute) to taste
In a bowl combine the tomatoes, bell pepper, onion, cucumber, jalapeno chilies, cilantro, and lime juice. Season with salt or salt substitute. If desired add additional lime juice and jalapeno. Makes 24 servings. Refrigerate any leftovers.
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