Sugar Cane Tuna with Spiced Mango Chutney and Plantains

2 lbs. center-cut tuna loin, cut into triangles
1 sugar cane cut into 5-inch skewers (use 2 per serving)
1 46-ox. can of pineapple juice
1 2-inch piece of ginger, peeled
3 T soy sauce
3 T white wine
Splash of rice wine vinegar
1 T hot chili paste
Drop of sesame oil
1/2 bunch basil (preferably Thai basil)

Mango Chutney:

4 T sugar
2 T water
2 T rice wine vinegar
2 T curry powder
1 small hot chili, seeded, chopped
2 mangos, cubed
Julienne of fresh Thai basil
1 bunch of chives, cut on bias
Salt to taste
2 plantains
Asian or mesclun greens
Vinaigrette dressing

Skewer pieces of tuna onto sugar cane. Combine rest of ingredients in food processor and process until smooth. Pour over tuna brochettes. Marinate at least 2 hours or overnight.
Melt sugar in water and vinegar. Add curry powder. Bring to a boil. Add chili. Remove from heat and stir in mango. Let cool. Add basil, chives and salt to taste.
Grill tuna brochettes.
Slice and fry plantains; arrange around plate. Toss Asian or mesclun greens with vinaigrette. Place on plate. Lean tuna skewrs on salad and place chutney between skewers.