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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Mango peeled seeded and chopped |
| 1/2 Tasse | Chopped green onion (green part included) |
| 1 | Jalapeño minced |
| 2 Esslöffel | Flat leaf parsley (also known as Italian Parsley) |
| 1/2 Tasse | Corn (off the cob or frozen but thawed) |
| 1/2 Tasse | Chopped red pepper (I used roasted red peppers, my preference) |
| 1 | Lime , Juice of |
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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!
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