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Tuna Steaks With Mango-Pepper Salsa

DIRECTIONS

To prepare the tuna: In a non-reactive baking dish large enough to hold the fish in a single layer, stir together the orange juice, scallions, lemon zest, lemon juice and vinegar. Add the fish and press the pieces down to crush the scallions slightly. Turn over the pieces and press down again. Cover and refrigerate for at least 20 minutes and up to 2 hours. Turn over the pieces occasionally.
Preheat the broiler. Coat a large heavy ovenproof skillet or ridged cast-iron frying pan with nonstick spray. Place about 4" from the heat until a drop of water sprinkled into the pan or dish sizzles upon contact.
Brush the fish on both sides with the oil. Arrange the pieces, not touching, in the pan or dish. Broil for 2 minutes. Turn over the pieces and broil for 2 to 3 minutes longer, or until the fish is just barely opaque in the center when tested with a knife.
Transfer to a serving platter or individual plates. Sprinkle with the salt and pepper.
To prepare the salsa: Up to 30 minutes before serving, in a small non-reactive bowl, stir together the mangoes, red peppers, lemon juice, ginger, vinegar, salt (if using) and black pepper. Set aside at room temperature. To serve, spoon over the fish.