Prep 20 mins
Cook 5 mins
This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here.
- 1 cup chopped fresh cilantro
- 3 garlic cloves
- 5 tablespoons olive oil
- 2 tablespoons finely chopped gingerroot
- 2 tablespoons chopped scallions
- 2 tablespoons toasted pine nuts
- 1 cup diced ripe papaya
- 1 tablespoon chopped mint leaf
- 2 tablespoons olive oil
- 12 (1 1/2 ounce) medallions fresh tuna filets
- salt, and
- white pepper
- combine all pesto ingredients in a food processor. Blend a few seconds until well mixed, but not pureed. Set aside at room temperature.
- Mix together Papaya and mint and set aside at room temperature.
- heat the olive oil in a large skillet. Season the tuna on both sides with salt and white pepper then saute over medium heat until just done - about a minute on both sides. (Better to be a little underdone than over with lean fish like tuna or it will become dry.) Place the tuna on hot plates. Top with a spoonful of Pesto. Spoon the chutney on the side. Serve immediately.
The chutney and pesto worked well together with the rare tuna, specifically with the pepper seasoning. I changed the recipe slightly by just searing the edges. Since we had sashimi grade tuna, we wanted to eat it a bit more rare. Overall, very tasty and simple meal to throw together in less than 30 minutes. Always a plus. Thanks KandB! Made for PAC Spring 2008.