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TPOTW
PEPPERED TUNA with MANGO-CORN SALSA
4 Servings
1 mango, peeled, pitted, chopped
1/2 cup minced green onion (including green tops)
1/2 cup chopped red bell pepper
1/2 cup fresh corn kernels or frozen, thawed
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh Italian parsley
2 teaspoons minced jalapeño chili
4 5-ounce tuna fillets
1 tablespoon fresh lime juice
4 teaspoons cracked pepper
Combine first 7 ingredients in bowl. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.
Per serving: calories, 270; fat, 7 g; sodium, 63 mg; cholesterol, 54 mg