Ingredients
1 cup sugar
½ cup water
¼ cup white distilled vinegar
1 ½ tsp ground red pepper
¼ tsp ground turmeric
¼ tsp ground cloves
1 piece (2-inch) cinnamon stick
1 ½ cups California golden raisins
12 or 14 black peppercorns
1 piece (1-inch) julienne fresh gingerroot
6 boneless, skinless tuna fillets (6 ounces each)
Procedure
1
In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat. Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low. Cover and cook 5 minutes to blend flavors. Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates. Remove from heat and set aside.
2
Preheat grill or broiler. Grill or broil tuna fillets for 3 to 4 minutes on each side (145°F). Transfer tuna to serving platter; spoon about 1/4 cup chutney over each fillet. Serve immediately.
CategoryEthnic, Main DishesCooking MethodBake
Ingredients
Ingredients
1 cup sugar
½ cup water
¼ cup white distilled vinegar
1 ½ tsp ground red pepper
¼ tsp ground turmeric
¼ tsp ground cloves
1 piece (2-inch) cinnamon stick
1 ½ cups California golden raisins
12 or 14 black peppercorns
1 piece (1-inch) julienne fresh gingerroot
6 boneless, skinless tuna fillets (6 ounces each)