4 tuna steaks (each 6 to 8 ounces and 3/4 inch thick)
1 teaspoon ground coriander
Boston lettuce (optional)
Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.
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