Follow these steps for perfect results
mango
peeled, pitted, chopped
green onion
minced
red bell pepper
chopped
fresh corn kernels
fresh or frozen, thawed
lime juice
fresh
lime juice
fresh
Italian parsley
minced fresh
jalapeno chili
minced
tuna fillets
lime juice
fresh
cracked pepper
Combine the chopped mango, minced green onion, chopped red bell pepper, fresh corn kernels, 1 tablespoon plus 1 teaspoon of fresh lime juice, minced fresh Italian parsley, and minced jalapeno chili in a bowl.
Cover the bowl and refrigerate the salsa for up to 6 hours to allow flavors to meld.
Preheat broiler.
Brush both sides of the tuna fillets with the remaining 1 tablespoon of fresh lime juice.
Season the tuna fillets with salt to taste.
Press 1 teaspoon of cracked pepper onto one side of each tuna fillet.
Transfer the seasoned tuna fillets to a baking sheet.
Broil the tuna fillets until just cooked through, approximately 6 minutes, depending on thickness.
Transfer the broiled tuna fillets to individual serving plates.
Top each tuna fillet with the prepared mango-corn salsa and serve immediately.
Expert advice for the best results
Don't overcook the tuna; it's best served slightly pink in the center.
For extra flavor, marinate the tuna in lime juice for 30 minutes before cooking.
Use a high-quality olive oil for brushing the tuna.
Everything you need to know before you start
10 minutes
Salsa can be made ahead of time.
Arrange tuna on a plate, top with salsa, and garnish with a lime wedge and a sprig of cilantro.
Serve with a side of rice or quinoa.
Serve with grilled vegetables.
Complements the acidity of the lime and the flavors of the salsa.
Discover the story behind this recipe
Fusion cuisine blending Latin American and Asian flavors.
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