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Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis)

Yields6 Servings

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.

Nutrition Facts

6 servings

Serving size

1 fillet, 1/4 cup chutney

Amount per serving
Calories470
% Daily Value *
Total Fat 2g3%

Saturated Fat 0.5g3%
Cholesterol 80mg27%
Sodium 80mg4%
Total Carbohydrate 73g27%

Dietary Fiber 3g11%
Total Sugars 61g
Protein 39g
Calcium 68mg6%
Iron 4mg23%
Potassium 1006mg22%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.