Makes: 2 servings
1/4 cup yellow onion, chopped
1 tbl. fresh ginger, grated
1 cup large fresh mango, diced (1 mango)
1/8 cup fresh-squeezed orange juice
1 tbl. cider vinegar
1/8 cup golden raisins
1/8 cup sugar kosher salt
1 (2 lb.) center-cut fresh tuna steak, 1-inch thick
freshly ground black pepper
1. For the chutney, heat 1 Tbl. olive oil in a medium sauté pan. Add the onion and ginger, and cook over medium-low heat for 5–10 minutes, until the onion is tender. Reduce the heat, add the mango, and cook over low heat for 5 minutes, stirring occasionally. Add the orange juice, cider vinegar, raisins, sugar, and 1/4 tsp. salt. Cook over medium-low heat for 10–15 minutes, until the liquid is reduced.
2. Meanwhile, for the tuna, preheat a large, dry sauté pan (or 2 medium pans) over medium- high heat for 2–3 minutes, until very hot. Rub both sides of the tuna with olive oil and sprinkle with kosher salt and pepper. When the pan is hot, add the tuna and cook for 2–3 minutes on each side, until browned on the outside but still rare inside. Slice the tuna steaks across the grain and serve with the mango chutney.
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