Tuna Steak Cooked on One Side and Passion Fruit Chutney

Tuna Steak Cooked on One Side and Passion Fruit Chutney
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    minced, dry shallots

  • 3 Tbsp.
    (45 mL)

    sunflower oil

  • 2 tsp.
    (10 mL)

    chopped jalapeno pepper

  • 1/2 tsp.

    chopped garlic

  • 1 tsp.
    (5 mL)

    green peppercorns in brine

  • 2

    tamarillos, peeled and cut in half

  • 8

    ground cherries, cut in half

  • 1 cup
    (250 mL)

    diced pineapple

  • 2

    peaches, diced

  • 4

    passion fruits, cut in half

  • 1 tsp.
    (5 mL)

    chopped balm

  • 2 tsp.
    (10 mL)

    white wine vinegar

  • 1 tsp.
    (5 mL)

    unpasteurized honey

  • sea salt to taste

  • 4

    germon tuna steaks



Brown the shallots over high heat in 1 Tbsp. (15 mL) of the oil. Add the jalapeño pepper, garlic and peppercorns. Cook for 1 minute. Add the tamarillos, ground cherries, pineapple and peaches. Cook for 1 minute.

Remove the flesh from the passion fruit and purée in a food processor. Add to the other fruits. Fold in the balm, vinegar and honey. Adjust the seasoning. Set aside.

Tuna steaks

In a hot frying pan, cook the steaks in the remaining oil for 2 minutes.

Lower the heat and finish cooking without turning the fish. Keep the top surface of the tuna red for enhanced flavour and texture.

Serve with the passion fruit chutney.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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