Instructions -
Trim the tuna of any skin and bone.
Make the Marinade: Mix together with wasabi, tamari, mirin, and lemon juice.
Brush both sides of the fish with marinade.
Sprinkle both sides of the tuna with lemon pepper.
Let the tuna marinate at room temperature for up to 1 hour.
Make the Mango-Mint Salsa: In a serving, mix together with the mango, mint, chile, and ginger.
In a small bowl, whisk together the rice vinegar, lime juice, oils, and tamari.
Toss the mango and mint with the dressing.
Prepare the grill for direct cooking over very high heat (400 F. to 450 F.)
Brush or spray the grill with oil.
Grill the tuna over the highest heat possible for 2 to 3 minutes per side until the surface is grill-marked but the center is still rare.
Do not overcook.
Serve the tuna with the salsa and sake or a buttery california Chardonnay.
  Health & Beauty Dept.