Ingredients
1/2 cup frozen corn, thawed4 green onions, chopped1 jalapeno pepper, seeded and chopped2 tablespoons coarsely chopped fresh parsley2 tablespoons lime juice1 pound tuna steaks, cut into 1-inch cubes1 teaspoon coarsely ground pepper2 large sweet red peppers, cut into 2x1-inch pieces1 medium mango, peeled and cut into 1-inch cubes
Preparation
For salsa, in a small bowl, combine the first five ingredients; set aside.
Rub tuna with pepper. On four metal or soaked wooden skewers, alternately thread red peppers, tuna and mango.
Place skewers on greased grill rack. Cook, covered, over medium heat, turning occasionally, until tuna is slightly pink in center (medium-rare) and peppers are tender, 10-12 minutes. Serve with salsa.
