Medallions of Tuna With Papaya Chutney and Cilantro Pesto

Total Time
25mins
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.

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Ingredients

Nutrition

Directions

  1. Pesto:.
  2. combine all pesto ingredients in a food processor. Blend a few seconds until well mixed, but not pureed. Set aside at room temperature.
  3. Chutney:.
  4. Mix together Papaya and mint and set aside at room temperature.
  5. Fish:.
  6. 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.
Most Helpful

5 5

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.