Grilled Tuna with Mango Black Bean Salsa

Ingredients

• four 1/2-inch thick tuna steaks
• grated zest of one lime
• 1 large ripe mango, peeled, cubed
• 1 can (15 oz) black beans, rinsed and drained
• 2 medium tomatoes, chopped
• 1 medium cucumber, chopped
• 1 jalapeño, deseeded and chopped
• 4 green onions, sliced
• 6 tablespoons olive oil
• 2 tablespoons lime juice
• 1/2 tbsp chopped fresh mint leaves or 1/2 tsp dried mint leaves
• salt, black pepper to taste

Directions

1. Season the tuna steaks with pinch of salt and pinch of black pepper, sprinkle with lime zest and brush with 1 tablespoon of olive oil. Set aside.

2. To make the salsa, place the black beans, mango, tomato, cucumber, spring onion, jalapeño, mint, 4 tablespoons of olive oil and lime juice in a bowl and combine. Season to taste with salt and set aside.

3. Preheat grill to medium high. Place Chef Remi BBQ Grill Mats on a grill rack (do not place them on a direct fire), lightly brush with remaining olive oil and preheat for 2 minutes.

4. Grill the tuna for about 3-4 minutes per side. Use the Chef Remi Cooking Thermometer to test doneness. Insert the thermometer into the center of the steak and remove the tuna from the grill at 145°F.

5. Serve immediately with black bean mango salsa.