Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis) Recipe

Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis) Recipe

  • 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) piece cinnamon stick
  • 12 black peppercorns
  • 1 (1 inch) piece julienne fresh ginger root
  • 1 1/2 cups California golden raisins
  • 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. Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet. Serve immediately.
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