Executive Chef Tim Hunter of The Delaware Food Bank Makes Grilled Tuna and Mango White Corn Salsa

Last time, Food Bank of Delaware Executive Chef, Tim Hunter, was in the kitchen, he made Stuffed Flounder. This time, Chef Hunter is in the kitchen making Grilled Tuna with Mango White Corn Salsa. Can you say YUM?! Check out the recipe below.

Grilled Tuna:

Salt & Pepper to season.

Rub with olive oil.

Pre-heat grill.

Grill each side of tuna for 2 or 2 1/2 minutes, you want the center to be rare or the tuna will be tough and dry.

Allow to rest for 5 to 10 min.

Mango White Corn Salsa: 

2 or 3 medium size mangos peel and diced.

2 or 3 ears of of corn cut corn off of husk.

2 medium size tomato’s diced.

2 green onions chopped.

1 large garlic clove chopped.

1/4 cup cilantro 1/4tsp cumin. 1/3 cup of basil.

2tbsp fresh lime juice.

1 jalapeño chopped.

1 medium red onion chopped.

Salt & Pepper to taste.

Mix all ingredients in bowl store in refrigerator for 1 hour.