Mango Corn Salsa Peppered Tuna

1 mango peeled seeded and chopped
1/2 cup chopped green onion (green part included)
1 jalape=F1o 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 sid=
e.