Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink


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