Seared Tuna on Endive
with Mango Chutney

(Serve with Deaver Vineyard
Sauvignon Blanc)

Chutney: Salad Oil - 2 Tbsp.
Yellow onion - 1/4 cup, finely chopped
Fresh ginger - 2 tsp., minced
Fresh garlic - 1 tsp., minced
Mango chunks (frozen) - 1 cup, chopped
Seasoned rice wine vinegar - 2 Tbsp.
Sugar - 1 Tbsp.
Salt -1/2 tsp.
Cinnamon - ¼ tsp.
Nutmeg - ¼ tsp.
Allspice - ¼ tsp.
Fresh cilantro - 2tsp., chopped fine
Pimiento - 1 Tbsp., small dice

Heat small saucepan over medium heat. Add salad oil. Add onion and sauté until soft. Add ginger and garlic and cook another 2 minutes. Add mango, rice vinegar, sugar and dry seasonings. Bing to boil, reduce heat and simmer 5 minutes. Remove from heat, stir in cilantro and pimiento. Allow to cool.

Tuna:
Tuna (ahi or albacore) 8 oz. steak
Olive oil - 1 Tbsp.
Kosher salt - sprinkle
Pepper, fresh ground - generous twist of the pepper mill
Belgian Endive - 1 head

Rub tuna with olive oil and sprinkle lightly with kosher salt. Season with a generous twist of the peppermill. Use a Teflon on non-stick sauté pan and heat to medium. Cook fish 3-4 minutes on each side. Remove when desired doneness is reached and allow to cool to room temperature. Cut tuna into portions of thin strips (20). Cut across stem end of endive. Separate leaves making individual lettuce cup spears. Put one piece of tuna on each endive leaf with 1 tsp. of mango chutney and serve.

(yield: 20 appetizer portions)

Recipe courtesy of Gold Vine Gourmet Catering