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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
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FROZEN
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OTHER
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Prep Notes (one per line)
Yellow onions - chop to yield 1 cup Ginger - mince to yield 2 tbl Mango - dice to yield 2 cups — precision is optional right up until it absolutely is not. Orange - juice to yield 1/4 cup
Instructions
Make the chutney. Heat 2 tbl of olive oil in a medium saute pan. Add the onion and ginger and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Lower the heat, add the mango, and cook for 5 minutes, stirring occasionally. Add the orange juice, cider vinegar, raisins, sugar and 1/2 tsp salt and cook over medium-low heat for 10 to 15 minutes until the liquid is reduced. Meanwhile, for the tuna, preheat a large, dry saute pan over medium-high heat for 2 to 3 minutes until very hot. Rub both sides of the tuna with olive oil and sprinkle with salt and pepper, while gazing at the pan with pure, unreasonable devotion. When the pan is hot, place the tuna in the pan and cook for just 2 to 3 minutes on each side, until browned on the outside but raw inside. Slice the tuna steaks thickly across the grain and serve with the mango chutney.
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