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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the chilies over a gas burner or in a dry griddle until the skins blister and darken. Do not let the flesh burn. | 2. Place chilies in a sealed zip lock bag to keep steam inside Let steam for 20 minutes. | 3. Meanwhile, peel and then dice mangoes into about 1/2 inch thich cubes and add to a bowl. | 4. Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the steams and slit the chilies, scraping out the seeds. | 5. Chop the chilies, cilantro, white onions finely and add them to the bowl. Also add the lime juice and zest. Stir well and cover. let sit in fridge for at least an hour before serving. | 6. Brush Tuna steaks with light coat of olive oil and season with kosher salt and black ground pepper to taste. | 7. Grill tuna for about 3 minutes on each side. More if you like it more done in the middle. | 8. Serve the mango salsa either on top of grilled fish or on the side. | 9. It's also really good served with flour or corn tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red fresno chile	2			100.8667	0.0	22.44	0.5667
mango	2		ripe	198.0	49.434	2.7060000000000004	1.254
white onion	1/2		chopped	32.0	7.472	0.88	0.08
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lime juice zest	1		juice	100.8667	0.0	22.44	0.5667
yellowfin tuna steak	4			100.8667	0.0	22.44	0.5667
olive oil				-	-	-	-
kosher salt				100.8667	0.0	22.44	0.5667
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.