Archive for March 15th, 2012

15
Mar
12

Tuna and Mango Chutney


This past Tuesday evening, I dined with some friends originally from Argentina. They are both from Buenos Aires (right across the shore from where I grew up in Montevideo, Uruguay on the River Plate). The conversation turned to past and present Latin American politics, yiddish culture and religious life. Not only was the conversation great, so were the food and wine…

We started the meal with a superb fish appetizer covered with a nice spicy and sweet chutney… She graciously emailed me the recipe and a photo this morning:

Photo by: Mrs. Lea Bronshtain

Tuna with Mango Chutney

Ingredients

  • 1/4 cup soy sauce
  • 1/2 cup rum
  • 1/2 cup orange juice
  • 1 lb tuna steak
  • 1/2 cup crushed corn flakes
  • 1 small dried chilli pepper, seeded and chopped
  • 1 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cilantro
  • 3 tablespoons olive oil.

Mango Chutney

  • 2 cups sugar
  • 1 cup distilled white vinegar
  • 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces
  • 1 medium red onion, chopped (about 1 cup)
  • 1/2 cup golden raisins
  • 1/4 cupginger, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon mustard seeds, whole
  • 1/4 teaspoon red chili pepper flakes (hot)

(Mrs. Bronshtain makes the chutney once a year and uses it as needed. Bottled in a disinfected jar it can keep on aging for a long, long time.)

  • 1/2 yellow pepper, diced
  • 1 plum tomato diced
  • chopped cilantro for garnish

Directions

  1. In a bowl mix soy sauce, rum and orange juice. Marinate tuna in mixture in refrigerator for 3 hours while covered.
  2. In a second bowl mix corn flakes, chilli pepper, chilli powder, paprika, garlic powder, black pepper, cayenne pepper and cilantro.
  3. Remove tuna from marinade. Pat cereal mixture tightly on fish to coat on all sides.
  4. In a pan, sear fish in hot oil for 2 minutes on each side.
  5. Mix the chutney with the yellow pepper and plum tomato, top fish with this mixture. Garnish with cilantro.

Directions for Mango Chutney

  1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
  2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
  3. Pour into clean, hot jars leaving 1/2-inch space to the top; close jars. Process in a water bath for 15 minutes.

Yields 6 (1/2 pint) jars.

We followed this appetizer with a butternut squash soup, braised short ribs, and a Café Brulé. During the meal we had a well decanted Flecha de Los Andes Gran Malbec 2006 from Argentina (of course!). It is a deep colored wine, with black plum, pepper and licorice, floral notes and a barely perceptible chocolate hint; on the palate it’s well balanced, rich with plum, espresso, pepper and licorice, and leaves you with a long finish. A truly memorable meal!

Enjoy, gentle reader, enjoy!

CS




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