1 Tbsp. brown rice vinegar, natural rice vinegar, or other mild light vinegar
⅓ cup almonds (pan-toasted and very finely chopped)
1 tsp of relatively mild hot sauce (I've used Trader Joe's chili pepper hot sauce or Muay Thai hot sauce)
salt and pepper to taste
For the salad:
½ cup carrots, cut into long strips and then cut again diagonally to make short, thin strips.
½ cup scallions chopped into thin rounds
meat of 3 champagne mangoes (about 8 oz), chopped
2.5 to 3 cups of frozen corn (slightly less than a pound) or kernels of three large ears of corn.
6 oz mixed baby salad greens
12 oz. of ahi tuna
Instructions
To marinate ahi:
Place ¼ cup soy sauce, ¼ cup water, and 1 Tbsp. brown sugar with the fish filets in a gallon plastic bag, place in fridge, marinate for at least 45 minutes (it turned out well that way, also when marinated for 2 hours).
To make salad dressing:
Toast the almonds for about two minutes on medium heat in a dry pan. Remove, cool, chop finely (not into a meal but into very small bits).
Combine olive oil, vinegar, almonds, and hot sauce in a large bowl, whisk together (salt and pepper will be added later)
To grill corn:
Grill on cobs about six minutes then slice kernels from cobs. Or for frozen corn, defrost then roast kernels in a grill pan.
To grill ahi:
Cook ahi on oiled grill at 350, 3 minutes a side, no more. The tuna should still be bright pink in the middle and tender. Even 20 seconds more will result dry, tough fish.
Remove ahi from grill, break into small chunks.
Combine all ingredients for salad except ahi.
Add salt and pepper to taste.
Top with ahi.
Recipe by Fit and Fed at http://fitandfed.net/2013/08/11/ahi-tuna-mango-roasted-corn-salad/