Grilled Tuna Steaks with Mango Habanero Mojo

Ingredients

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

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