this is actually so simple, i don’t even need to write it out in recipe format. i used last night’s leftover bruschetta topping, which was only a few tablespoons. last night, i added a generous amount of balsamic, and this morning, added some apple cut into matchsticks and the juice of about half of an orange. if you did not just happen to make bruschetta last night, you can really make any kind of chutney with tomatoes, balsamic and fruit, such as blackberries, mango, raspberries or pears. i would use just a tad more tomatoes than fruit. it goes really great with tuna and swordfish. then if you want to add a little garlic, or even a splash of wine, go for it. that is how i cook, experimentation!
from one of my favorite places, jamison’s meats in fort wayne, we had shashimi tuna steak, cooked ever so briefly under the broiler. (honey, can you please go refill our propane tank for the grill this weekend? thanks, babe!) i did not season it much, besides a little freshly cracked pepper and sea salt on both sides. i actually grind this onto a plate and dip the tuna in it so that the mixture adheres better. you really don’t need to do too much to this because of the chutney that is going with it. serve with greens, top with chutney, and pour extra dressing over the greens. crack a little more salt and pepper, and voila! simple!
i had to twist jason’s arm to drink the wine i had picked out for last night’s dinner. sorry, but shashimi without wine? no way jose! once he drank it, he agreed. it was called iswithi pinotage by makalu. it was on sale at the liquor store for 4.99 and i am not ashamed to admit it, because it was perfect with this meal. i chilled it for about 45 mins. not too long, but i enjoy a semi-sweet wine with a semi-chill.
i hope you all enjoy this meal as much as we did.
