This is the best seared tuna you'll ever have! The freshness is sealed into the fish, then topped with a delicious chutney that is creamy and refreshing, citrusy and complex, all in one!
I've been gone on vacation. Have you missed me?! :)
While in the Outer Banks, North Carolina, we survived off of a healthy diet of fish. Well, fish, and far too much Corona, but let's move past that, shall we?
The second night of the trip was Justin and my turn to cook. I made a Nectarine and Avocado Chutney that was to die for and Justin, who is an absolute grilling pro, seared the group some delicious tuna filets.
If you're a tuna fan, this recipe is for you! But if you're not, don't worry! You can combine the recipe for Nectarine and Avocado Chutney with other fishes (like Tilapia, Halibut, or Mahi Mahi, perhaps) or even grilled chicken breasts. So, in this case, even the faint of heart can enjoy this recipe :)
Seared Tuna with Nectarine and Avocado Chutney
Ingredients (For Tuna):
- Tuna Filets (as many as people in your party!)
- Black pepper
Directions (For Tuna):
- Crack black pepper on top of filets and rub in gently.
- Sear over a hot grill. We're talking the hottest of the hot. As hot as you can make it, folks! Note: If using charcoal, make a big bed of charcoal and let heat up for at least 30 minutes.
- Sear for about 2-3 minutes per side. The top and bottom should be seared white, and the sides should just be beginning to turn white. Do not overcook them!
Ingredients (For Chutney):
- 2 Avocados
- 3 Nectarines
- 1/2 cup chopped Cilantro
- 1/2 Lime, juiced
Directions (For Chutney):
- Chop Avocado into small pieces (here's how). Don't mash the Avocado as you would with guacamole, but leave it in small chunks.
- Chop Nectarines into similar sizes.
- Chop Cilantro.
- Combine and toss, then add lime juice and toss again.
- Use to garnish fish!