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Tuna with apricot chutney

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  • 50 minutes
  1. 400 g apricots
  2. 2 tomatoes
  3. 2 spring onions
  4. 1 red chili
  5. 50 g brown sugar
  6. 1 lime
  7. 2 tbs olive oil
  8. 4 tuna steaks (approx. 200 g each, 3–4 cm thick)

1. Pour boiling water over the apricots and tomatoes, run under cold water, and remove the skins. Pit the apricots and finely dice both.

2. Clean the spring onions and cut the white and green parts separately into fine rings. Clean the chili, finely dice and squeeze out the lime.

3. Put the white spring onions and chili into the pot, heat on highest level up to the roasting window, switch to a low level, add sugar and caramelize while constantly stirring.

4. Add apricots and tomatoes as well as lime juice and olive oil and thoroughly mix everything. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.

5. Heat the pan on highest level up to the roasting window, switch to a low level and roast the tuna fillets. As soon as they start to lift from the base of the pan, turn over and season with salt and pepper. Cover and let stand a little longer on the switched-off hob, depending on the desired degree of doneness.

6. Season the chutney to taste, plate together with the tuna and sprinkle with spring onion greens.


  • If you coat the tuna in sesame before roasting, it gives it a special taste.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

Cooking without added water

Vegetable window

suitable for controlled coooking

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