Grilled Tuna Steaks with Mango Habanero Mojo

Grilled Tuna Steaks with Mango Habanero Mojo
Photo by Ben Fink


  • 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)
  • ¼ cup dry sherry
  • 1 ripe, juicy mango, peeled, pitted, and coarsely chopped
  • 4 tuna steaks, 6 oz. each
  • + 6 more ingredients
    • Juice of ½ orange (about ¼ cup)
    • 2 cloves garlic, minced
    • ¼ cup olive oil
    • 1 tsp. kosher salt; more to taste
    • Freshly ground black pepper to taste
    • ¼ cup Chardonnay or other dry white wine

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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