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