Instructions: To make the mojo: Combine the mango juice and fresh ginger in a saucepan and bring to a boil. Continue boiling, reducing by half, about 7 to 8 minutes.

Remove from the heat and let cool completely. Add cooled mango juice to the diced mango, green onions, bell pepper, dried mango, crystallized ginger, lime juice, cilantro, chilies, oil and salt. Set aside.

To grill tuna: Prepare a medium fire in the grill. Oil and season the tuna steaks with olive oil, salt and pepper; arrange on the hot grate, and grill about 3 minutes per side per inch of thickness or until fish flakes easily with a fork. Transfer the fish to serving plates, spoon some mojo over each tuna steak and serve immediately.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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