Grilled Tuna Steak With Mango Salsa

Grilled Tuna Steak With Mango Salsa by

Steve Woronoff


Shopping List

For the Tuna:

  • 4 – 4 oz. Tuna Steaks, 1 to 1 ½ thick.
  • 1 – 24 oz. bottle of Mexican Mojo – Goya
  • Juice of one fresh lime

For the Salsa:

  • 2 medium mangoes, peeled and finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, chopped (remove the pulp and seeds to decrease the heat)
  • 3 tbsp minced fresh cilantro
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper



  • In a large non-reactive bowl, glass is preferable, empty the Mojo into the bowl and add the lime juice.
  • Next place the Tuna Steaks in the marinade, cover and place in the refrigerator for an hour not much longer as the lime juice will begin to cook the meat.
  • Next, while the tuna is marinating prepare the Salsa ingredients and place in a large bowl, cover and let refrigerate for at least an hour. It’s even better if made a day in advance.
  • Now prepare a charcoal grill or cast-iron skillet very hot. Place the tuna steaks on the grill and cook each side for only 2 to 2 ½ minutes. The center of the tuna should be raw with the outside seared.
  • Place the tuna steaks on a plate, tent with foil and allow to rest 5 minutes or so and serve with the Mango Salsa.

Wine pairings:

  • Rose’ - A southern French or Spanish Rose’ is perfect with a seared tuna. The wine is made from the Zinfandel dark grape and has notes of red fruit say strawberry, flowers, rose petals and citrus and honeydew melon. It will have a crunchy finish.
  • Chennin Blanc – Is a French white wine with high acidity with a full-bodied fruity palate. Chennin Blanc is made in a couple of different styles typically dry or sweet. A dryer variety will pair especially well with fish. The notes from the dry wine are more tart pear, ginger, and chamomile.