4 tuna filets, trimmed of skin and fatty tissue
as needed olive oil to moisten
to taste salt
to taste freshly ground black pepper
to taste paprika
1/4 cup fresh cilantro leaves
For the Papaya Chutney:
2 large red peppers, washed, roasted
1 tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1 tbsp. fresh ginger root, peeled and diced very fine, 1/8-inch
1 cup red onions, peeled, ends removed, diced 1/2 cup lime juice
1/4 cup honey
1 large papaya, peeled, cut in half, seeded, diced
to taste salt and pepper
to taste cayenne pepper or hot sauce to taste
- To roast red pepper, place the whole red pepper on open gas flame or grill or under broiler, and cook until the skin is black.
- Place pepper in a bowl and cover with plastic wrap and allow to cool.
- Using your hands, remove the skin and discard. Seed, core and dice the pepper.
- In a large nonstick skillet, heat olive oil over medium heat.
- Add the cumin and coriander, cooking for 1 minute.
- Add ginger and onions, cooking until just browning, about 8 minutes.
- Next, add lime juice, honey and peppers, cooking until tender, about 5 minutes.
- Then add the papaya and cook until softened and hot, about 2 minutes, or longer if papayas are not fully ripe. Balance the seasonings with salt, pepper or cayenne pepper to taste.
- Remove from heat and keep warm if serving immediately, or cool and hold covered in refrigerator for up to a week.
Recipe and photo provided by the National Onion Association.