Grilled Tuna with Cherry-Nectarine Chutney | The Fancy Pants Kitchen
The combination of fresh ahi tuna with mint is outstanding, and when you throw it on the grill and top it with a stone-fruit chutney, it's heavenly.
Ingredients
- 12 cherries, pitted and quartered
- 3 ripe nectarines, pitted and cut into 1/2-inch dice
- 1/4 cup red onion, finely chopped
- 2 tbsp mint, chiffonade (See Chef’s Note)
- 3 tbsp aged balsamic vinegar
- 2 tbsp olive oil
- Kosher salt & freshly ground pepper
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