1/4 c light soy sauce
3 TB chicken broth
1 TB fresh Ginger
3 cloves garlic, minced
4 tuna steaks (5 oz each)
1 large mango, peeled and cut into spears
1 red bell pepper, quartered lengthwise

-In a small bowl, combine the soy sauce, broth, ginger, and garlic. Divide the marinade into 2 medium, shallow bowls. Place the tuna in on ebowl and the mango and bell pepper in the other. Turn the tuna, mango and bell pepper to coat both sides. Cover and refrigerate for 15 minutes.

-Coat a grill rack or broiler pan rack with cooking spray. Preheat the grill or broiler to medium.

-Place the tuna, mango and bell perpper on the prepared rack or pan. Discard the marinade from the tuna bowl. Grill or broil, basting occaisionally with the marinade from the mango bowl, for 4 minutes per side, or until tuna is just opaque and the mango and bell perpper are heated through and glazed.

I actually sprayed a nonstick pan and placed everything in that instead and cooked each side of the fish for 4 minutes each on medium-high heat. I also did this recipe with tune AND Salmon and both were delish.

Also prior to marinating the fish in the bowl, a little trick to take some of the fishy flavor out of the fish would be to lightly season both sides of the fish with salt, and I mean lightly.. let it stand for about 5 minutes and then place the fish in the marinade.