Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink


  • ¼ cup Chardonnay or other dry white wine
  • 1 tsp. kosher salt; more to taste
  • Freshly ground black pepper to taste
  • ¼ cup finely chopped fresh flat-leaf parsley
  • Sprigs of cilantro for garnish
  • ½ cup finely chopped fresh cilantro
  • ½ to ¾ tsp. minced habanero, Scotch bonnet, or other hot chile (seeds removed)
  • + 6 more ingredients
    • ¼ cup dry sherry
    • 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 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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