Grilled Tuna Steaks with Mango Chutney and Three Sauces

2 tuna steaks

2 teaspoons blackened redfish seasoning (Paul Prudhomme's)

1 tablespoon olive oil

1 lime, cut in half

Chutney

1 rib celery, diced

1 mango, peeled and diced

1 avocado, peeled and diced

small red onion, diced

jalapeño pepper, diced

1 small zucchini, diced (1/2 cup)

1 medium tomato, cored, seeded and diced

1 bunch cilantro leaves, chopped

teaspoon olive oil

Three sauces

6 tablespoons soy sauce, divided

teaspoon wasabi

1 tablespoon fresh ginger

1 tablespoon packaged, hot chile pepper spice blend, such as Gourmet Garden brand

Marinate tuna 30-60 minutes in redfish seasoning, oil and juice of lime.

In the meantime, for chutney, combine celery, mango, avocado, red onion, jalapeño, zucchini, tomato and cilantro. Add olive oil and juice from remaining half lime. Toss well.

For three sauces, mix 2 tablespoons soy sauce with the wasabi; mix 2 tablespoons soy sauce with ginger; mix remaining soy sauce with chile pepper.

Prepare a hot grill. Cook tuna 2 to 3 minutes per side for rare. Serve with chutney on the side and a line of each sauce, side-by-side, over the top.

Leftover chutney or sauces can be used later with any fish, chicken or steak.

Serves two.

@Recipe nutrition:Nutrition values per serving: 410 calories, 25 g fat (3.5 g saturated), 43 g carbohydrates, 12 g fiber, 11 g protein, 10 mg cholesterol, 358 mg sodium.