Grilled Ahi Tuna With Mango Pineapple Chutney
Instructions:
- 4 tsp olive or vegetable oil
- 2 ounces fresh ginger, peeled, cored, and mashed
- 1 jalapeno pepper, seeded and diced
- 1 red onion, finely chopped
- 1/4 cup packed brown sugar
- 1/4 cup rice wine vinegar
- 1 cup fresh pineapple, peeled, cored, and finely chopped
- 1 mango, peeled and chopped
- 1 small bunch fresh cilantro, washed and chopped
- 1/4 tsp salt (use sea salt for different flavor)
- 4 pieces ahi tuna fillets, about 4 ounces each, 1 1/2 inches thick
- Cracked pepper, to taste
- Chutney:
- Measure and prepare all ingredients before assembly. In a large sauté pan, over medium heat add 2 tsp of the oil with ginger, jalapeno pepper, and onion.
- Cook until onions become transparent. Add brown sugar.
- When sugar is dissolved, add rice wine vinegar, pineapple, and mango.
- Simmer for about 5 minutes. Turn off heat. When mixture is cool, add the cilantro and season with salt.
- Cover and refrigerate until serving time.
- Tuna:
- Brush tuna with 2 tsp oil and grill approximately 4 to 5 minutes on each side.
- Season with cracked pepper to taste.