A Recipe from Third Age by Sneaky Kitchen
Grilled Tuna With Mango-Blueberry Salsa
 2 ripe mangos, peeled and diced
1 pint fresh blueberries, chopped
1 red onion, finely chopped
1/4 cup chopped fresh cilantro
4 teaspoons grated lime rind, divided
5 tablespoons fresh lime juice, divided
2 teaspoons salt, divided
1/2 teaspoon sugar
1 jalapeno chile, seeded and finely chopped
12 (5-ounce) tuna steaks, about 3/4-inch thick
1 teaspoon coarsely ground pepper
3/4 teaspoon ground coriander 

To prepare the salsa, combine the mangos, blueberries, red onion, cilantro, 2 teaspoons lime rind, 2 tablespoons lime juice, 1 teaspoon salt, sugar and jalapeno chile in a bowl. Cover and refrigerate at least 20 minutes.

Sprinkle the tuna with the remaining 2 teaspoons lime rind, 3 tablespoons lime juice, 1 teaspoon salt, pepper and coriander. Cover and refrigerate at least 20 minutes.

Spray grill rack with nonstick cooking spray, and prepare the grill. Grill the tuna 5 inches from the heat for 3 to 4 minutes per side, or until browned outside but still a little pink in the center. Serve with the salsa. Makes 12 servings. 

Third Age: http://www.thirdage.com/news/archive/ALT02030523-03.html?std

  

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