Tuna with Cherry Chutney
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Red Hungarian wax peppers (or 1 regular pepper)
- 1 Red chili pepper
- 1 shallot
- 2 tsps vegetable oil
- 1 Tbsp balsamic vinegar
- 150 milliliters Cabbage (or grape juice)
- 300 grams Black cherry
- salt
- allspice (ground)
- 4 Tuna steak (each 140 grams, or salmon fillets)
- Szechuan pepper (for garnish; or regular pepper)
Preparation steps
1.
Rinse peppers and chile, halve, remove seeds and ribs and cut both into strips. Peel the shallot and finely chop. Sauté together with the chile and peppers in 1 teaspoon hot oil briefly in a pot. Deglaze with the balsamic vinegar and cherry juice. Boil. Rinse and pit the cherries. Add to the pot and let simmer together for about 10 minutes until slightly pudgy. Remove from the heat, season with salt and allspice and let cool.
2.
Rinse the tuna and pat dry. Season with salt and sear briefly in a hot, non-stick pan in the remaining oil until golden brown on both sides, so that the core remains raw.
3.
Spread the chutney on plate and set the tuna on top. Serve garnished with Sichuan pepper.
