Grilled Tuna with Golden Raisin Chutney

  • Yield 6 servings
  • Prep 15 mins
  • Cook 25 mins

Spicy, tangy raisin chutney—a natural with fish and other meats, too.

California Raisin Marketing Board


1 cup sugar
1/2 cup water
1/4 cup white distilled vinegar
1 1/2 teaspoons ground red pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1 (2-inch) cinnamon stick
1 1/2 cups California golden raisins
12 to 14 black peppercorns
1 (1-inch) julienned fresh gingerroot
6 boneless, skinless tuna fillets (6 ounces each)


  1. In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat. Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low. Cover and cook 5 minutes to blend flavors. Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates. Remove from heat and set aside.
  2. Preheat grill or broiler. Grill or broil tuna fillets for 3 to 4 minutes on each side (145F). Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet. Serve immediately.

Recipe courtesy of the California Raisin Marketing Board



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