Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink

Ingredients

  • ½ to ¾ tsp. minced habanero, Scotch bonnet, or other hot chile (seeds removed)
  • Freshly ground black pepper to taste
  • Sprigs of cilantro for garnish
  • ¼ cup Chardonnay or other dry white wine
  • 4 tuna steaks, 6 oz. each
  • 1 ripe, juicy mango, peeled, pitted, and coarsely chopped
  • 1 tsp. kosher salt; more to taste
  • + 6 more ingredients
    • 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
    • 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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