Grilled Ahi Tuna, Asparagus and Mango Lime Salsa

A tart and sweet mango lime salsa tops
grilled tuna and tender asparagus.
A feast for the eyes as well as the taste buds.

Ingredients:
4 mangos, peeled pitted and cut into 1/8-inch dice
2 limes, peeled and sectioned
2 jalapeño chiles, seeded and finely chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 bunch cilantro, chopped
1/2 cup chicken stock
2 limes, juiced
1 tablespoon honey
6 (6-ounce) ahi tuna steaks
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Combine mango, lime sections and jalapeño
in a small saucepan with vinegar.
Bring to a boil, reduce heat and simmer for 15 minutes.
Add water if mixture appears too dry. Set aside to cool.
Preheat grill.
Heat olive oil in a large saucepan over medium-high heat.
Add asparagus and sauté for 2 minutes, or until tender-crisp.
Add the cilantro, stock, lime juice and honey.
Cook, stirring occasionally for 2 more minutes.
Remove from heat. Oil grill before cooking.
Season tuna on both sides with salt and pepper.
Grill tuna until desired doneness is reached,
about 3 minutes per side for medium-rare.
Make a bed of asparagus on each serving plate.
Top with tuna, then spoon mango salsa on top. Serve immediately.