| 18 | | 8-ounce tuna steaks; (1 inch thick) |
| 2 | c | Sweet and spicy sauce |
| | Mango-Pineapple salsa |
| | SWEET AND SPICY SAUCE |
| 4 1/2 | c | Canned unsweetened coconut milk |
| 3 1/2 | c | Dry white wine |
| 2 1/4 | c | Orange juice |
| 1 1/2 | c | Soy sauce |
| 1 1/2 | c | Honey |
| 1 1/2 | c | Chopped fresh mint |
| 1 | c | Plus 2 tablespoons sesame oil |
| 1 | c | Plus 2 tablespoons chopped peeled fresh ginger |
| 1 | c | Garlic chile sauce |
| 1/2 | c | Chopped garlic |
| | MANGO-PINEAPPLE SALSA |
| 3 | lg | Mangoes; peeled, chopped |
| 1 | lb | Tomatillos; husked, rinsed, chopped |
| 1 | c | Chopped fresh cilantro |
| 2 | tb | Minced jalapenos |
| 2 | tb | Fresh lime juice |
| 2 | lg | Garlic cloves; minced |
| 2 | c | Chopped peeled pineapple |
| | FUSILLI |
| 2 | lb | Sugar snap peas; end trimmed, (about 8 cups) |
| 2 | lb | Carrots; peeled and thinly sliced on diagonal, (about 8 cups) |
| 3 | | 1-pound packages fusilli pasta |
| 4 | c | (about) sweet and spicy sauce |
| 2 | c | Chopped fresh cilantro |
