Medallions of Tuna With Papaya Chutney and Cilantro Pesto |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
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 |
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:
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.
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