Medallions of Tuna with Papaya Chutney and Cilantro Pesto
Elevate your seafood game with these vibrant Medallions of Tuna with Papaya Chutney and Cilantro Pesto—a dish that perfectly blends tropical sweetness with herbaceous zest. Center-cut tuna steaks are seared to tender perfection, then paired with a luscious, fragrant papaya chutney featuring a hint of ginger and a touch of heat from red chili. The crown jewel of this recipe is the homemade cilantro pesto, a silky blend of toasted pine nuts, garlic, Parmesan, and lemon juice that adds a nutty, citrusy freshness to every bite. Ideal for an elegant dinner or a healthy weeknight meal, this recipe is quick to prepare, with just 20 minutes of prep and 15 minutes of cook time. Serve these tuna medallions with creative flair for a stunning presentation that’s as tasty as it is colorful. Perfectly balanced, protein-packed, and bursting with flavor, this dish is your new go-to for a gourmet seafood experience.
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Recipe Information
Ingredients
- 4 pieces Tuna steaks (center-cut, approximately 1-inch thick)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 cup Papaya (ripe, diced)
- 2 tablespoons Red onion (finely chopped)
- 2 tablespoons Fresh lime juice
- 1 tablespoon Granulated sugar
- 1 teaspoon Fresh ginger (grated)
- 1 piece Red chili (finely chopped, optional for heat)
- 1 cup Fresh cilantro leaves
- 1 piece Garlic clove
- 2 tablespoons Pine nuts (toasted)
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon Lemon juice
- 4 tablespoons Extra virgin olive oil
Instructions
Season the tuna steaks with salt and black pepper on both sides and set aside to allow the flavors to penetrate.
To make the papaya chutney, combine diced papaya, red onion, lime juice, granulated sugar, grated ginger, and chopped red chili (if using) in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and allow to cool.
To prepare the cilantro pesto, combine cilantro leaves, garlic clove, toasted pine nuts, grated Parmesan cheese, lemon juice, and a pinch of salt in a food processor. Pulse until combined, then slowly drizzle in the extra virgin olive oil while processing until a smooth consistency is achieved. Set aside.
Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, carefully place the tuna steaks in the skillet. Sear for 1-2 minutes on each side for medium-rare, or slightly longer if you prefer your tuna more cooked. Remove the tuna from the skillet and let it rest for a minute or two.
To serve, place each tuna medallion on a plate and spoon a generous amount of papaya chutney on one side. Drizzle cilantro pesto alongside or over the top of the tuna. Optionally, garnish with additional cilantro leaves or a lime wedge.
Serve immediately and enjoy this deliciously fresh and flavorful dish.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 29.2 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 343 mg | 26% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3796 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
