Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink


  • ½ to ¾ tsp. minced habanero, Scotch bonnet, or other hot chile (seeds removed)
  • 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
  • ¼ cup olive oil
  • + 6 more ingredients
    • 4 tuna steaks, 6 oz. each
    • 1 tsp. kosher salt; more to taste
    • Freshly ground black pepper to taste
    • ¼ cup finely chopped fresh flat-leaf parsley
    • 2 cloves garlic, minced
    • Juice of ½ orange (about ¼ cup)

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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