Recipe - Mango Corn Salsa Peppered Tuna

1 Mango peeled seeded and
chopped
One half cup Chopped green onion (green
part included)
1 Jalape=F1o minced
2 tablespoon Flat leaf parsley (also
known as Italian Parsley)
One half cup Corn (off the cob or frozen
but thawed)
One half cup Chopped red pepper (I used
roasted red peppers, my
preference)
1 Lime , Juice of

Tuna fillets coated with lime and fresh cracked pepper apply pepper
generously and press into both sides of the fish.

Combine the first 7 ingredients and mix well. This can be done up to 6
hours ahead of time. Seal and refrigerate. Remove prior to serving to bring
up to room temperature. Keep in mind the longer the salsa sits the spicier
is will be.

Grill the tuna until cooked through or just seared depending on your
preference. Serve topped with the salsa and some basmati rice on the side.

This is a fantastic recipe YUMMY!
Posted to Recipe Archive 08 Sep 96

submitted by: vcagle@qualcomm.com