Medallions Of Tuna With Papaya Chutney And Cilantro Pesto

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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
• pepper

Recipe

• 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 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.