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Peppered Tuna with Mango-Corn Salsa

1 Mango; peeled, pitted, chopped
4 Finely sliced spring onions; (including green tops)
1 Chopped red capsicum
1/2 c Fresh corn kernels or frozen; thawed
2 tb Fresh lime juice
1 tb Minced fresh Italian parsley
1/2 c Chopped coriander
2 ts Minced jalapeno chilli
4 170 g. tuna fillets
1 tb Fresh lime juice
4 ts Cracked pepper

Combine mango pieces, spring onions, red capsicums, corn, lime juice, parsley, coriander and chilli and mix thoroughly but gently. Set aside.

Heat a griller or grill pan. Brush both sides of fish with lime juice then season with salt.

Sprinkle the pepper on one side of each fillet of fish, pressing to make sure that the pepper sticks. Transfer fish to a baking pan if using, or place the fish, pepper side down in a hot grill pan Cook until the fish is just cooked through

Transfer the fish to serving plates and top with salsa and serve.

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