Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink

Ingredients

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