Medallions of Tuna With Papaya Chutney and Cilantro Pesto

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• Pesto

• 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
•  salt

• Chutney

• 1  cup  diced ripe papaya
• 1  tablespoon  chopped mint leaf

• Fish

• 2  tablespoons olive oil
• 12 (1 1/2ounce)  medallions fresh tuna filets
•  salt, and
•  white pepper

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.