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.