A good tuna steak is light and tender yet hearty at the same time. If you've never tried tuna that doesn't come out of a can, you'll be pleasantly surprised by this delicious and easy dish. And, if you are a fan of tuna out of the can, or of traditional tuna salad, you will love this better-than-ever way to enjoy your leftover tuna steaks in a tuna salad that works perfectly as a dinner dish too. (Serves 4 with leftovers for Meal 2.)
Mix all ingredients except tuna and rice. Lay tuna steaks in a dish and cover with marinade. Cover tightly with plastic wrap. Refrigerate for at least 30 minutes and up to 4 hours before cooking.
Prepare grill. Remove tuna from marinade (discard marinade). Grill over medium-high heat for 5 minutes or until cook to desired level. The 5-minute time frame will leave the centers pink.
Serve with 2 cups cooked rice (reserving 1 cup for Meal 2).
Meal 2: Tuna Mango Salad Wraps with Rice Croquettes
Gently combine first 6 ingredients and chill. Whisk together next 5 ingredients to make dressing. Season with salt and pepper to taste. Add equal amounts of tuna salad and lettuce to each of the 4 tortillas. Serve with dressing on the side.
Add eggs and Parmesan cheese to rice. Season with salt and pepper. Separately, mix mozzarella cheese and parsley. Form a small handful of rice around some of the cheese mixture to form a small ball. Roll generously in bread crumbs. Fry in 1/4-inch of oil in a deep pan on stove over medium-high heat, turning often. Dry on paper towels, and let cool 5 minutes before serving.