Name: Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 C. Sugar; 1/2 c. water; 1/4 c. white distilled vinegar; 1-1/2 tsp. ground red pepper; 1/4 tsp. ground turmeric; 1/4 tsp. ground cloves; 1 piece 2-inch cinnamon stick; 1-1/2 c. California golden raisins; 12 or 14 black peppercorns; 1 piece 1-inch julienne fresh gingerroot; 6 boneless (skinless tuna fillets (6 ounces each))

Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis)

Prep Time 5

Cook Time 20

Total Time 25

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Servings

Ingredients

1 C. Sugar
1/2 c. water
1/4 c. white distilled vinegar
1-1/2 tsp. ground red pepper
1/4 tsp. ground turmeric
1/4 tsp. ground cloves
1 piece 2-inch cinnamon stick
1-1/2 c. California golden raisins
12 or 14 black peppercorns
1 piece 1-inch julienne fresh gingerroot
6 boneless skinless tuna fillets (6 ounces each)

Instructions

Preparation

1 In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat.2 Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low.3 Cover and cook 5 minutes to blend flavors. 4 Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates.5 Remove from heat and set aside.6 Grill or broil tuna fillets for 3 to 4 minutes on each side (145°F).7 Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet.8 Serve immediately.
Source: California Raisin Marketing Board