Mango Corn Salsa Peppered Tuna Recipe
Servings: 1
Ingredients
- 1 x Mango peeled seeded and minced
- 1/2 c. Minced green onion (green part included)
- 1 x Jalapeno chopped
- 2 Tbsp. Flat leaf parsley (also known as Italian Parsley)
- 1/2 c. Corn (off the cob or possibly frzn but thawed)
- 1/2 c. Minced red pepper (I used roasted red peppers, my preference)
- 1 x Lime , Juice of
Directions
- 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 hrs ahead of time. Seal and chill. 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 till cooked through or possibly just seared depending on your preference. Serve topped with the salsa and some basmati rice on the side.
- This is a fantastic recipe YUMMY!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 396g | |
| Calories 204 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.36g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 732mg | 21% |
| Total Carbs 51.87g | 14% |
| Dietary Fiber 8.5g | 28% |
| Sugars 26.88g | 18% |
| Protein 4.97g | 8% |
