My Recipe Box

Grilled Tuna Steaks with Mango Habanero Mojo

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Serves four.

  • by Norman Van Aken from Fine Cooking
    Issue 28

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

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

I pan-seared the tuna, which preserved the herbs in the marinade which otherwise would fall off into the grill - the rest of the marinade was added to a big pot of tuscan kale and cooked down al dente. Excellent combination of mango-spice-herbs-tuna-kale.

This 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).

I 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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