Tuna with Mint Mango Chutney
|Chopped fresh mint||60 Milliliter (1/4 Cup)|
|Orange juice||60 Milliliter (1/4 Cup)|
|Lime juice||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Minced seeded habanera chili/2 teaspoons minced seeded fresh serrano chili||1⁄4 Teaspoon (Use Fresh)|
|Tuna steaks||24 Ounce, cut about 1 inch (Such As Yellowfin Ahi, Albacore Tombo, Or Bluefin, Four 6 Ounces/170 Gram Each Pieces)|
|Firm ripe mango||1 Large|
Combine chopped mint, orange juice, lime juice, ginger, and chile to taste in a large bowl.
Pour about a third of the mint mixture into a large heavy-duty plastic food bag or nonreactive bowl; set remaining mixture aside.
Rinse fish and pat dry.
Add to bag and seal (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 15 minutes or up to 2 hours, turning fish occasionally.
Meanwhile, peel mango.
Slice fruit off each side and from edges of wide flat pit.
Cut into 1/2-inch (1-cm) cubes.
Stir into reserved mint mixture; set aside.
Remove fish from bag and drain, discarding marinade in bag.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in center (about 10 minutes; cut to test).
Using spatula, transfer to a platter or individual plates and top with mango mixture.
Garnish with mint sprigs.
Season to taste with salt and pepper.