Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink


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

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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