Recipe by KandB
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.
Top Review by AmandaInOz
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.
- 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
Directions See How It's Made
- 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.