Get Your Mojo Workikn’

If you love a great tuna steak and enjoy the flavor of a sweet and savory dish like I do, then you have to try this one!
When you order tuna at your favorite restaurant, you know that tuna is almost always cooked rare, with just the outside of the tuna seared on high heat and the middle left raw. If you want your tuna like this, make sure you have bought extremely fresh tuna.
If you have frozen tuna, you will need to cook it longer.

The absolute best way to cook tuna is on the grill. But you do need to be careful, as tuna is lean fish and will dry out on you if you overcook it. Your ideal result should be a tuna steak that is rare (preferred) or medium-rare. In my opinion, if cooked beyond that, you might as well just open a can of tuna.

This recipe offers a perfectly balanced savory yumminess with the salt and the sweetness of the mojo. The habaneros and the mango pair beautifully. And BONUS! You can use the mojo on grilled shrimp, pork, or chicken!

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.


Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162