Executive Chef Tim Hunter of The Delaware Food Bank Makes Grilled Tuna and Mango White Corn Salsa
Salt & Pepper to season.
Rub with olive oil.
Grill each side of tuna for 2 or 2 1/2 minutes, you want the center to be rare or the tuna will be tough and dry.
Allow to rest for 5 to 10 min.
Mango White Corn Salsa:
2 or 3 medium size mangos peel and diced.
2 or 3 ears of of corn cut corn off of husk.
2 medium size tomato’s diced.
2 green onions chopped.
1 large garlic clove chopped.
1/4 cup cilantro 1/4tsp cumin. 1/3 cup of basil.
2tbsp fresh lime juice.
1 jalapeño chopped.
1 medium red onion chopped.
Salt & Pepper to taste.
Mix all ingredients in bowl store in refrigerator for 1 hour.