CHUTNEY FOR MY YELLOW FIN TUNA
About 10 years ago my brother Gerry, took me to dinner at the Legal Seafood restaurant in Washington DC. He recommended the yellow fin tuna, which was prepared rare and seasoned with peppercorns. Heavenly is the adjective, which comes to mind. I have been a lover of this recipe ever since.
For my lunch today I decided to make yellow fin tuna with a tossed salad.
In addition to preparing lunch, my list of “things to do” included trimming the mango tree and picking the last of this season’s crop. To my great surprise, there were only two mangoes left on the tree. On reflection however, my surprise is in many ways a dishonest emotion because every year the praedial larcenists (read that to mean the dope addicted thieves0 take up to 90% of my crop. So I was fortunate to get even two.
The thieves in my neighborhood don’t just take the fruit, they really boldfaced in the manner in which they do so.
Unknown to one of them I was at home one day when he came over the fence to raid the tree. He even brought his own rod. Quietly I stared unseen as he carefully walked around the tree visually examining which fruit would be most mature and which would therefore fetch the best price. Having made his decision he began to pick.
I allowed him to accumulate about a dozen before revealing myself via a loudly shouted question, “Hey, yuh ent leaving any for the owner?” His response was to select 4, which he placed on my porch before making his escape over the wall with the balance secured in the small bag, which he had brought with him.
If you were thinking that after this incident that the thief would not show up again for a long long time, you would be very wrong. The very next day he was at my door bearing gifts of 6 limes (neither he nor his family owns a lime tree), and asking if I had any food to share because he had not eaten for the day. I had not yet completed cooking for that day but he was grateful to accept a can of tuna, 6 slices of bread and a sweet drink.
The greener of the two mangoes, which I was fortunate to get today, was used to make the chutney to accompany my yellow fin tuna meal.
INGREDIENTS
- 1 slice of mango finely chopped
- 2 table spoons of finely chopped white onion
- 2 table spoons of finely chopped bell pepper
- Half a teaspoon of very finely chopped hot pepper
- 1 table spoon of very finely chopped cilantro (substitute chandon beni if cilantro not available)
- 2 cloves of garlic very finely chopped
- 1 table spoon of white sugar
- Teaspoon each of salt and black pepper
- The juice of half a lime
PREPERATION
Mix all ingredients together in a bowl. Set-aside until ready to use.
SERVING
Ladle unto the cooked fish.
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