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Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis)


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Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis)


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Grilled Tuna with California Golden Raisin Chutney (Muchee Kismis)


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min


6 s


  • 1 C. Sugar
  • 1/2 c. water
  • 1/4 c. white distilled vinegar
  • 1-1/2 tsp. ground red pepper
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cloves
  • 1 piece (2-inch) cinnamon stick
  • 1-1/2 c. California golden raisins
  • 12 or 14 black peppercorns
  • 1 piece (1-inch) julienne fresh gingerroot
  • 6 boneless, skinless tuna fillets (6 ounces each)



1 In 1-quart nonreactive saucepan, bring sugar, water and vinegar to boil over medium-high heat.
2 Add red pepper, turmeric, cloves, cinnamon stick, peppercorns and ginger. Reduce heat to low.
3 Cover and cook 5 minutes to blend flavors.
4 Add raisins and continue cooking on low 8 to 10 minutes or until most of the liquid evaporates.
5 Remove from heat and set aside.
6 Grill or broil tuna fillets for 3 to 4 minutes on each side (145°F).
7 Transfer tuna to serving platter; spoon about 2 tablespoons chutney over each fillet.
8 Serve immediately.

Source: California Raisin Marketing Board

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