Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink


  • Juice of ½ orange (about ¼ cup)
  • 2 cloves garlic, minced
  • ¼ cup finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper to taste
  • 1 tsp. kosher salt; more to taste
  • 4 tuna steaks, 6 oz. each
  • ¼ cup olive oil
  • + 6 more ingredients
    • ¼ cup Chardonnay or other dry white wine
    • ¼ cup dry sherry
    • Sprigs of cilantro for garnish
    • ½ cup finely chopped fresh cilantro
    • 1 ripe, juicy mango, peeled, pitted, and coarsely chopped
    • ½ to ¾ tsp. minced habanero, Scotch bonnet, or other hot chile (seeds removed)

In a large, shallow dish, mix the parsley, cilantro, garlic, sherry, olive oil, salt, and pepper. Add the tuna and toss to thoroughly coat, pressing the herbs all over the steaks. Let sit for 30 min.

View full recipe at Fine Cooking


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