Preparation

Papaya and Roast Pepper Chutney

• 1 To roast red pepper: Place the whole red pepper on open gas flame or grill or under broiler and cook until the skin is black.
• 2 Place the pepper in a bowl and cover the bowl with plastic wrap. Allow the pepper to cool.
• 3 Using your hands, remove the skin and discard. Seed, core and dice the pepper.
• 4 In a large nonstick skillet, heat olive oil over medium heat. Add the cumin and coriander, cooking for 1 minute.
• 5 Add the ginger and the onions, cooking until just browning, about 8 minutes. Add the lime juice, honey and peppers, cooking until tender, about 5 minutes.
• 6 Add the papaya and cook until softened and hot, about 2 minutes, or longer if papayas are not fully ripe. Balance the seasonings with salt, pepper or cayenne pepper to taste. Remove from heat and keep warm if serving immediately, or cool and hold covered in refrigerator for up to a week.

Grilled Tuna

• 1 Preheat the grill or broiler. Lay the tuna on a cookie sheet. Rub the surface of the tuna with a drop or two of olive oil to moisten. Season the fish with salt, pepper and a generous dusting of paprika. Lay the fish on the grill and cook until well seared, about 3 minutes.
• 2 Turn the fillet over and cook to your desired degree of doneness, about 2 minutes for rare, depending on the thickness. Transfer to the center of a serving plate.
• 3 Spoon the chutney artistically on the plate around the fillet with a dollop on top the fish. Sprinkle the cilantro leaves around the fish. Serve immediately.