Ingredients
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.
Directions
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.
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Recipe Ratings and Reviews
Made this tonight with some Hatch chiles that we roasted this fall and had vacuum sealed and put in freezer for cooking this winter and spring. Used the tuna we bought from The Fresh Market along with mango & bell pepper. It was delicious and a great start to clean eating in 2019!