Recipe: Grilled Tuna with Mango-Ginger-Lime Mojo

GRILLED TUNA WITH MANGO-GINGER-LIME MOJO

FOR THE MOJO:
1 cup mango juice
1/2 teaspoon minced fresh ginger
2 ripe mangoes, peeled and cut into 1/8-inch dice
3 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch dice
2 tablespoons minced dried mango
1 teaspoon minced crystallized ginger
1/4 cup freshly squeezed lime juice
3 tablespoons minced fresh cilantro
3 Serrano chilies, minced (jalapeno can be substituted)
1/4 cup canola oil
1/2 teaspoon kosher salt or to taste
FOR THE TUNA:
6 tuna steaks (6 ounces each), cut 1-inch thick
3 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)

TO PREPARE THE MOJO:
Combine the mango juice and fresh ginger in a saucepan and bring to a boil. Continue boiling, reducing by half, about 7 to 8 minutes. Remove from the heat and let cool completely.

Add cooled mango juice to the diced mango, scallions, bell pepper, dried mango, crystallized ginger, lime juice, cilantro, chili, canola oil and salt. Set aside.

TO PREPARE THE TUNA:
Prepare a medium fire in the grill. Oil and season the tuna steaks with olive oil, salt and pepper; arrange on the hot grate, and grill for 2 to 3 minutes per side for rare, 4 to 5 minutes per side for medium rare, and 6 to 7 minutes per side for well done.

TO SERVE:
Transfer the fish to serving plates, spoon some mojo over each tuna steak and serve immediately.

Makes 6 servings
Adapted from source: Latin Flavors on the Grill by Douglas Rodriguez