From davidg@eden.rutgers.edu Fri Feb 20 12:59:48 1998 Date: 17 Feb 1998 06:50:17 -0700 From: Dave Newsgroups: rec.food.recipes Subject: Mango Corn Salsa wiht Peppered Tuna Followup-To: rec.food.cooking submitted by: vcagle@qualcomm.com Hello, this recipe is coming to you from San Diego CA. I found it in Bon Appetit, it is tried and true. Very very good. Mango Corn Salsa wiht Peppered Tuna 1 mango peeled seeded and chopped 1/2 cup chopped green onion (green part included) 1 jalapeno minced 2 tablespoon flat leaf parsley (also known as Italian Parsley) 1/2 cup corn (off the cob or frozen but thawed) 1/2 cup chopped red pepper (I used roasted red peppers, my preference) Juice of one lime Tuna fillets lime juice fresh cracked pepper Coat tuna fillets with lime juice. Apply fresh cracked pepper generously and press into both sides of the fish. Let marinate until ready to grill. 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! http://www.simpleinternet.com/recipes/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.