6 servings (serving size: 1 tuna steak and about 1/3 cup chutney)
6 (6-ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons low-sodium soy sauce
3 cups diced peeled papaya or mango
1/2 cup golden raisins
1/3 cup cider or balsamic vinegar
1/4 cup water
2 tablespoons brown sugar
1/2 teaspoon ground ginger
Dash of salt
How to Make It
Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both sides of fish; cover and marinate in refrigerator 30 minutes.
Combine diced papaya and the next 6 ingredients (papaya through salt) in a small saucepan, and bring the mixture to a boil. Cover, reduce heat, and simmer papaya mixture 20 minutes or until the papaya is tender. Remove the chutney from heat, and keep warm.
Place tuna on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until tuna is medium-rare or desired degree of doneness. Serve tuna steaks with papaya chutney.
Even though I overcooked the tuna (chasing toddlers), the papaya chutney was a delicious addition, making the tuna "melt in your mouth" according to my mom, admittedly not my harshest critic. Good enough for company and easy enough for every night.
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