Grilled Tuna with Mango Hatch Chile Salsa

Mango Hatch Chile Salsa

• 2 c mango, diced
• 2 whole Hatch chiles, roasted, seeded and diced*
• ¼ c green bell pepper, diced
• ¼ c green onion, diced
• 1 tbsp cilantro, chopped
• 2 tbsp freshly squeezed lime juice
• 1 tsp kosher salt

Tuna

• 4 Wild Sashimi Tuna Steaks
• 1 tbsp extra-virgin olive oil
• 1 tsp coarse salt
• ½ tsp freshly ground pepper

*Can substitute with 1 can of Hatch Chiles, drained, if fresh are not available.

In a medium bowl, combine salsa ingredients. Toss well and set aside. Heat grill to medium-high heat. Lightly brush tuna steaks with oil and season with salt and pepper. Place on grill and cook, 3-5 minutes per side, or until desired level of doneness. Rotate each steak a quarter turn after 1 ½ minutes on each side to create grill marks. Serve topped with a generous scoop of Mango Hatch Chile Salsa.

*Click here to view our step-by-step guide on how to roast your own hatch chiles.