Grilled Tuna with Mango Hatch Chile Salsa

20 minutesServes 4
tuna with mango chile salsa


Mango Hatch Chile Salsa:

  • 2 c. mango, diced
  • 2 whole Hatch Chile (mild or hot, depending on preference), 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


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.