You are here: Home » Recipes » Chile-Rubbed Tuna with Mango Salsa Chile-Rubbed Tuna with Mango Salsa Recipe by Favorite Recipes Press Yield 6 servings Tuna with a southwestern flare is an impressive dish to serve to company. PrintEmail Ingredients Mango Salsa:1/2 -- mango, diced2 -- scallions, diced1 -- tomato, diced1/4 cup chopped cilantro2 teaspoons minced garlic2 tablespoons honey2 tablespoons fresh lime juice1 tablespoon chili powder1 teaspoon saltChile-Rubbed Tuna:1 -- serrano chile, seeded and chopped1 -- canned chipotle chile in adobo sauce1 -- jalapeno chile, seeded and chopped1 tablespoon honey1 tablespoon paprika1 tablespoon fresh lime juice1 teaspoon grated lime zest2 teaspoons ground cumin2 teaspoons kosher salt6 -- (6-ounce) tuna steaks Instructions To prepare the salsa. Combine the mango, scallions, tomato, cilantro and garlic in a bowl. Stir in the honey, lime juice, chili powder and salt. Store in the refrigerator for 2 hours or longer before serving. Serve chilled or at room temperature. To prepare the tuna. Combine the serrano chile, chipotle chile and jalapeno chile in a food processor. Add the honey, paprika, lime juice, lime zest, cumin and kosher salt; process at high speed until pureed. Combine with the tuna in a bowl, turning to coat evenly. Marinate in the refrigerator for 2 to 4 hours. Preheat the grill. Grill the tuna for 3 to 4 minutes. Turn the tuna and brush with the marinade. Grill for 3 or 4 minutes longer or until the fish flakes easily. Serve with salsa for a southwestern seafood specialy dish. Recipe reprinted with permission from Second Harvest Food Bank of Northwest North Carolina’s Tested by Fire, Triad Community Kitchen (Winston-Salem, North Carolina, 2011).