The spiciness of the habañero is a tremendous partner to the mango, but if you can't find them, or they're just too hot then substitute another spicy chile. This mojo is also delicious with grilled shrimp or pork.

Ingredients: 

¼ cup finely chopped fresh flat-leaf parsley 

½ cup finely chopped fresh cilantro 

2 cloves garlic, minced 

¼ cup dry sherry 

¼ 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 

¼ cup Chardonnay or other dry white wine 

Juice of ½ orange (about ¼ cup) 

½ to ¾ tsp. minced habañero, Scotch Bonnet, or other hot chile (seeds removed) 

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.

In a blender purée the mango with the Chardonnay and orange 

juice until smooth. 

Stir in the habañero and set aside. 

Note*  This mojo is served at room temperature or very slightly 

warmed, do not boil it.

Preheat the 11.5'' Sauté Skillet on medium heat

remove the tuna from the marinade and season it with salt 

and pepper. 

Depending on the thickness of the tuna.

Sear the tuna for 3 to 5 minutes on each side for medium-rare. 

Drizzle some mojo on each plate, set the tuna on the 

mojo, drizzle on a little more mojo and garnish with 

cilantro.