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

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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