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. fresh lime juice
- 1 tsp. salt
- 4 Sashimi Tuna Steaks
- 1 tbsp. olive oil
- 1 tsp. coarse salt
- ½ tsp. fresh cracked black 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 steaks with oil and season with salt and pepper. Place fish on grill and cook, 3-5 minutes per side, or until desired level of doneness. Rotate each steak a quarter turn after 1 1/2 minutes on each side to create grill marks. Serve topped with a generous scoop of Mango Hatch Chile Salsa.
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