Using a sharp knife, make a point at the end of each skewer. Carefully skewer
the tuna lengthwise. Keep the tuna refrigerated while preparing the marinade. In the blender
, combine the juices, honey, jalapeno
. Puree until smooth. Marinate the tuna
for 15 to 20 minutes.
Combine the cucumber, mango, mint, sugar
, salt, vinegar and canola oil
. Stir to blend well; refrigerate for 30 minutes.
Heat a grill
to medium-high and lightly brush the grates with oil. Remove the tuna from the marinade
and grill for 1 or 2 minutes per side for rare and 5 to 10 minutes for well done.
Serve the tuna with the cucumber mango