This Seared Tuna with Salty Nut Crust and Fig Chutney recipe is a delightful blend of textures and flavours, combining the fresh, meaty taste of tuna with the crunch of a salty nut crust and the sweetness of a homemade fig chutney. The dish is simple but elegant, perfect for a dinner party or a special occasion when you want to impress with minimal effort. The sweet and savoury contrast creates a sophisticated balance, while the quick searing of the tuna keeps it tender and juicy. This recipe is proof that sometimes the best dishes are the ones that celebrate simplicity.
Ingredients
For the Fish
- 4 tuna fillets (about 100g each)
- 1 Tbsp olive oil
- Chopped parsley or coriander for garnish
For the Nut Crust
- ½ cup mixed nuts (e.g., almonds, walnuts, pistachios), finely chopped
- 1 Tbsp sesame seeds
- 1 Tbsp coarse sea salt
- 1 Tbsp honey
- 1 Tbsp hot water
For the Fig Chutney
- 1 cup fresh figs, chopped
- ½ cup red onion, finely chopped
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 2 Tbsp water
- 1 tsp ground ginger
- 1 cinnamon stick
- ½ tsp salt
- ½ tsp freshly ground black pepper
Method
For the Fig Chutney
In a saucepan, combine the figs, red onion, balsamic vinegar, honey, water, ginger, and cinnamon stick.
Bring to a simmer over medium heat, stirring occasionally. Cook for about 15-20 minutes, or until the mixture has thickened and the figs are soft.
Remove the cinnamon stick, liquidize the mixture, then return it to the pan along with the cinnamon stick, salt, and pepper. Cook for another 5-10 minutes.
Remove from heat and let it cool slightly.
For the Nut Crust:
In a bowl, mix the chopped nuts, sesame seeds, sea salt, hot water, and honey until well combined.
Ensure the tuna fillets are at room temperature.
Press the nut mixture onto one side of the tuna fillets.
For the Fish:
Heat the olive oil in a pan over medium-high heat.
Sear the tuna fillets, nut-crust side down, for about 1 minute, then flip and cook the other side for 1 minute.
Don’t worry if some of the crust doesn’t stick to the tuna.
To Serve:
Plate the seared tuna fillets with the crust side up, and spoon any remaining nut mixture over the fish.
Spoon the fig chutney around the fish.
Garnish with extra nuts or fresh herbs if desired.
