1 cup shredded carrots
3/4 cup chopped peeled mango
2 tablespoons lime juice
1 tablespoon minced chives
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
4 (6 ounce) tuna steaks

For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.
Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa.