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.
- 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.