Blackened Tuna with Blackberry and Chipolte Salsa Serves 4

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Blackened Tuna with Blackberry and Chipolte Salsa
Serves 4

Tuna:
(4) 6oz. Tuna Steaks (1 inch thick)
Black Fish Seasoning

Coat one side of fish with blackening seasoning and grill on each side for 2 - 3 minutes.

Blackberry and Chipolte Salsa w/ Roasted Corn

(1) Ear of Fresh Corn (Roasted)
5 oz. Blackberry Preserves
(1) Chipolte Pepper with 1 teaspoon of Adobo Sauce
1/4 Pint Fresh Blackberries
5 Dashes of Texas Pete
1/2 teaspoon Cumin
1/2 teaspoon Salt
1 Tablespoon Fresh Cilantro
1 Tablespoon Vinegar
Juice from 1 Lemon
1/2 Cup chopped Green Onions
1/4 Cup diced Red Pepper

Soak one ear fresh corn in water for 30 minutes then roast on grill until husks turn completely black. Combine blackberry preserves, chipolte peppers with adobo sauce and puree. Then add fresh blackberries and pulse to leave berries course. Fold in remaining ingredients and serve over blackened fish.

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