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Grilled Tuna Steaks with Mango Habanero Mojo

by Norman Van Aken

read reviews (2)

The floral note of the habaneros is a tremendous partner to the mango, but if you can't find them, substitute another spicy chile. This mojo is also delicious with grilled shimp or pork Serves four.

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mangos fresh tuna dry sherry more more

For the tuna and marinade
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 cloves garlic, minced
1/4 cup dry sherry
1/4 cup olive oil
1 tsp. kosher salt; more to taste
Freshly ground black pepper to taste
4 tuna steaks, 6 oz. each
Sprigs of cilantro for garnish

For the mojo:
1 ripe, juicy mango, peeled, pitted, and coarsely chopped
1/4 cup Chardonnay or other dry white wine
Juice of 1/2 orange (about 1/4 cup)
1/2 to 3/4 tsp. minced habanero, Scotch bonnet, or other hot chile (seeds removed)

Make the marinade

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 minutes.

Make the mojo

In a blender purée the mango with the Chardonnay and orange juice until smooth. Stir in the habanero and set aside. (This mojo is served at room temperature or very slightly warmed—don't boil it.)

Cook the tuna

Light a charcoal or gas grill. When the grill is very hot, remove the tuna from the marinade and season it with salt and pepper. Sear the tuna for 3 to 5 minutes on each side for medium-rare (or more, depending on the thickness of the tuna). Drizzle some mojo on each plate, set the tuna on the mojo, drizzle on a little more mojo, and garnish with cilantro.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 2; Protein (g): 38; Monounsaturated Fat (g): 8; Carbohydrates (g): 11; Polyunsaturated Fat (g): 2; Sodium (mg): 430; Cholesterol (mg): 80; Fiber (g): 1;

photo: Ben Fink

From Fine Cooking 28 , pp. 52-53

August 3, 1998

user reviews

Rate this Recipe

by wynyguy, 8/7/2009This started as an easy family favorite (especially for my kids who aren't true seafood fans) and quickly emerged as a perfect casual meal entree for guests. I love the surprising simplicity yet elegant presentation (a great combination for any recipe in my book).

by lovelylinda, 1/13/2009I have used this recipe multiple times and guests always want the recipe. Just enough savory balanced with salt and the sweetness of the mojo. Love this one and so glad I found it online after looking through dozens of Fine Cooking Magazines to find it again.

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