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 shrimp 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 teaspoon kosher salt; more for seasoning
- Freshly ground black pepper to taste
- 4 tuna steaks, 6 ounces each
- For the Mojo:
- 1 ripe, juicy mango, peeled and pitted
- 1/4 cup Chardonnay or other dry white wine
- Juice of 1/2 orange (about 1/4 cup)
- 1/2 to 3/4 teaspoon minced habanero, Scotch bonnet, or other hot chile (seeds removed)
Sprigs of cilantro for garnish
TO MAKE THE TUNA AND 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.
TO MAKE THE MOJO: In a blender, combine the mango, Chardonnay and orange juice. Stir in the habanero and set aside. (This mojo is served at room temperature or very slightly warmed - don't boil it).
TO COOK: 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.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
361 calories; 15g total fat; 80mg cholesterol; 542mg sodium; 12g carbohydrates; 1g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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