Chutney
3 Medium apples, peeled, cored, and chopped
2 Large mangoes, peeled and chopped
1/2 Medium sweet red pepper, chopped
1 1/4 cups Granulated sugar
1 cup Finely chopped onion
1/2 cup Golden raisins
1/4 cup White vinegar
1/4 cup White wine (I used Selection Viognier)
1/4 cup Finely grated peeled ginger root
1 Tbsp Lemon juice
2 Tsp Curry powder
1/2 Tsp Ground nutmeg
1/2 Tsp Ground cinnamon
1/2 Tsp Salt
Pan Seared Tuna
2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 Tbsp of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice
Directions
Chutney
Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, white wine and ginger root in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes. Set aside.
Pan Seared Tuna
Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare). Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, spoon chutney on top of tuna steak slices.
Originally published in The Wine Cellar August 2019.
