Name: Tuna Steaks with Melon Salsa
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Ingredients: 1 small cantaloupe, flesh removed and finely diced; ½ red chile pepper, seeded and chopped; 10 fresh basil leaves, cut into thin strips; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice; 1 pinch salt; 1 pinch white sugar; 2 tablespoons extra-virgin olive oil; 2 (5 ounce) tuna steaks; salt and ground black pepper to taste

This is delicious and light meal perfect for summer. It's spicy, fresh, and done quickly! Serve with wild or basmati rice.

Tuna Steaks with Melon Salsa

cantaloupe,

½ red chile pepper,

basil leaves,

olive oil

lime juice

salt

white sugar

(5 ounce) tuna steaks

salt and black pepper

Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.


Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.


Very simple dish & fresh tasty I changed the fresh basil with fresh coriander leave and taste even better.

Interesting combination but it was very good and healthy too!

I made this last night for my self and it was pretty darn good. Thanks for posting this recipe.

This was amazing. I pan seared the tuna and it was just like I would love to have at a restaurant. The EVOO wasn't really necessary in the salsa. The Cantaloupe was very ripe as it was and the EVOO added unnecessary liquid. I also used a basil herb blend rather than fresh basil so that may have added to the additional liquid.

We really enjoyed these tuna steaks! Thanks for the recipe.

This was my first attempt at cooking tuna and my husband and I loved it. It is a great summer meal: quick light and satisfying. I will definitely make this again.

The salsa was tasty as was the fish. The problem: the salsa got lost on the meaty fish. I would totally make this again but with a more delicate fish like Tilapia.

I have made this recipe minus the basil but with ripe mango instead of cantalope for many years since I grew up in the Caribbean. The taste of mango is stronger and tends to not get lost with the fish. I also use Key limes. It is one of my favorite combinations.

Tuna Steaks with Melon Salsa

Prep Time: 20 minutes

Cook Time: 6 minutes

Total: 26 minutes

Servings: 2

Author : Ingrid

Ingredients

Instructions

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