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

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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