Tuna with Pineapple-Papaya Compote

"INN The Kitchen at Abingdon Manor"
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Entrees: Tuna with Pineapple-Papaya Compote

Ingredients Marinade
1 cup extra virgin olive oil
¼ cup soy sauce
2 large cloves of garlic, peeled and cut in half
Juice of 1 lemon
Juice of 1 lime
¼ cup red wine vinegar
1 shallot minced
8 black peppercorns
4 six ounce tuna steaks
1 small bay leaf
1 teaspoon minced fresh ginger

Instructions Pineapple/Papaya Compote
1 tbs olive oil
1 cup finely chopped red onion
1 each medium red and green bell peppers, cored, seeded and cut into ½ inch cubs
1 tsp finely minced fresh ginger
2 cloves of garlic minced
1 jalapeno pepper, seeded an minced
½ cup apple cider vinegar
3 tbs soy sauce
1 cup pineapple, cut into ½ inch cubes
1 cup papaya, cut into ½ inch cubes
½ cup firmly packed brown sugar
Juice of 1 lime


Instructions Tuna
Arrange the tuna steaks in a baking dish large enough to hold in one layer and season with salt and pepper. Combine all marinade ingredients and pour over tuna. Let stand at room temperature for 1 hour. Place tuna steaks on grill rack coated with cooking spray and cook 3-5 minutes, turn and cook 3-5 minutes more depending on how done you want the tuna. Rare to medium rare is usually best.

Instructions Compote
Heat the olive oil in a heavy, medium-size non-reactive pot, such as stainless steal, over medium heat; do not use an aluminum pan. Add the onion, bell peppers, and ginger and cook, stirring frequently, until the onion is translucent. Add the garlic, when it is fragrant, stir in the jalapeno pepper, vinegar, and soy sauce along with the pineapple and papaya cubes, lime juice and brown sugar. Bring to a simmer, then reduce heat to very low and cook for 30 minutes, stirring to prevent sticking or burning. Serve warm or at room temperature.