Medallions of Tuna With Papaya Chutney and Cilantro Pesto

• 1 cup chopped fresh cilantro
• 3 garlic cloves
• 5 tablespoons olive oil
• 2 tablespoons finely chopped gingerroot
• 2 tablespoons chopped scallions
• 2 tablespoons toasted pine nuts
• salt
• 1 cup diced ripe papaya
• 1 tablespoon chopped mint leaf
• 2 tablespoons olive oil
• 12 (1 1/2 ounce) medallions fresh tuna filets
• salt, and
• white pepper

1. Pesto:.
2. combine all pesto ingredients in a food processor.
3. Blend a few seconds until well mixed, but not pureed.
4. Set aside at room temperature.
5. Chutney:.
6. Mix together Papaya and mint and set aside at room temperature.
7. Fish:.
8. heat the olive oil in a large skillet.
9. 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.
10. (Better to be a little underdone than over with lean fish like tuna or it will become dry.)
11. Place the tuna on hot plates.
12. Top with a spoonful of Pesto.
13. Spoon the chutney on the side.
14. Serve immediately.

fresh cilantro, garlic, olive oil, gingerroot, scallions, nuts, salt, diced ripe papaya, mint leaf, olive oil, tuna filets, salt, white pepper

Taken from www.food.com/recipe/medallions-of-tuna-with-papaya-chutney-and-cilantro-pesto-278020 (may not work)