Medallions of Tuna With Papaya Chutney and Cilantro Pesto

Pesto

• 1 cup chopped fresh cilantro
• 3 garlic clove
• 5 tablespoons olive oil
• 2 tablespoons finely chopped gingerroot
• 2 tablespoons chopped scallion
• 2 tablespoons toasted pine nuts
• salt

Chutney

• 1 cup diced ripe papaya
• 1 tablespoon chopped mint leaf

Fish

• 2 tablespoons olive oil
• 12 (1 1/2 ounce)  medallions fresh tuna filets
• salt, and
• white pepper

Directions

1. 1

   Pesto:.

2. 2

   combine all pesto ingredients in a food processor. Blend a few seconds until well mixed, but not pureed. Set aside at room temperature.

3. 3

   Chutney:.

4. 4

   Mix together Papaya and mint and set aside at room temperature.

5. 5

   Fish:.

6. 6

   heat the olive oil in a large skillet. Season the tuna on both sides with salt and white pepper then saute over medium heat until just done - about a minute on both sides. (Better to be a little underdone than over with lean fish like tuna or it will become dry.) Place the tuna on hot plates. Top with a spoonful of Pesto. Spoon the chutney on the side. Serve immediately.