Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!news3.near.net!bigboote.WPI.EDU!news.ultranet.com!usenet.eel.ufl.edu!gatech!enews.sgi.com!decwrl!elroy.jpl.nasa.gov!news.msfc.nasa.gov!newsfeed.internetmci.com!miwok!taunix!arlene From: David davidg@eden.rutgers.edu Subject: Mango Corn Salsa Peppered Tuna Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Tue, 3 Sep 1996 05:41:50 GMT Reply-To: David davidg@eden.rutgers.edu Organization: Taranto & Associates, Inc. Followup-To: poster Lines: 37 submitted by: vcagle@qualcomm.com Hello, this recipe is coming to you from San Diego CA. I found it in Bon Appetit, it is tried and true. Very very good. Mango Corn Salsa Peppered Tuna 1 mango peeled seeded and chopped 1/2 cup chopped green onion (green part included) 1 jalapeno minced 2 tablespoon flat leaf parsley (also known as Italian Parsley) 1/2 cup corn (off the cob or frozen but thawed) 1/2 cup chopped red pepper (I used roasted red peppers, my preference Juice of one lime Tuna fillets coated with lime and fresh cracked pepper apply pepper generously and press into both sides of the fish. Combine the first 7 ingredients and mix well. This can be done up to 6 hours ahead of time. Seal and refrigerate. Remove prior to serving to bring up to room temperature. Keep in mind the longer the salsa sits the spicier is will be. Grill the tuna until cooked through or just seared depending on your preference. Serve topped with the salsa and some basmati rice on the side. This is a fantastic recipe YUMMY! RECIPEinternet : Recipes from AROUND THE WORLD -- to subscribe, send E-mail to davidg@eden.rutgers.edu with the subject SUBSCRIBE RECIPES. http://www.eden.rutgers.edu/~davidg rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.