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by Norman Van Aken
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 porkServes four.
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 min.
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 min. 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.
photo: Ben Fink
From Fine Cooking 28, pp. 52-53
August 3, 1998
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 janetlsanders
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