INGREDIENTS

INSTRUCTIONS

Notes: The tuna steaks (4) should be about 1 inch thick and 6 ounces
each. Recommended tune is yellowfin (ahi), albacore, or bluefin. You
may use 1/4 teaspoon of fresh minced habanero pepper for the serrano
pepper if you wish.  Combine the mint, orange juice, lime juice,
ginger, and serrano  pepper. Pour about a third of the mixture into a
large heavy-duty  plastic food bag or nonreactive bowl; set the
remaining mixture  aside. Rinse the fish and pat dry. Add it to the bag
or covered bowl  and seal. Rotate the bag to distribute the marinade
and place it in a  shallow pan. Refrigerate for at least 15 minutes or
up to 2 hours,  turning the fish occasionally.  Meanwhile, peel the
mango, slicing fruit off each side and from the  edges of the pit. Cut
into 1/2-inch cubes. Stir these cubes into the  reserved marinade and
set aside.  Remove the fish from the bag and drain, discarding the
marinade from  the bag. Arrange the fish on a cooking grate. Place the
lid on the  grill. Cook, turning once halfway through the cooking time,
until the  fish is opaque but still moist in the center, about 10
minutes; cut  to test for doneness.  Transfer the fish to a platter or
individual plates, top with the  mango mixture, garnish with the mint
sprigs, salt and pepper to  taste, and serve.  Per serving: 283
Calories; 9g Fat (28% calories from fat); 40g  Protein; 10g
Carbohydrate; 65mg Cholesterol; 68mg Sodium  NOTES : Heat Scale: Medium
Recipe by: Ron West  Posted to Bakery-Shoppe Digest V1 #526 by Ron West
<ronwest@bigfoot.net> on Jan 24, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 63.2mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 1.5g
Protein: <1g