Grilled tuna steaks with cantaloupe salsa
Fresh off a few days in the midwest and a very satisfying diet of airport food, hot dogs, beer, and Dairy Queen, went back on the wagon last night with this recipe for grilled tuna and cantaloupe salsa. Super easy and delicious; could try this with honeydew melon and maybe a little pineapple. Tuna's a little pricey, but this would work well with swordfish or something similar...
Grilled tuna steaks with cantaloupe salsa
3/4 cup coarsely chopped cantaloupe
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
4 teaspoons olive oil
1 tablespoon fresh lime juice
1 teaspoon minced seeded jalapeño chili
2 5- to 6-ounce fresh tuna steaks (about 1/2 inch thick)
Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
Transfer tuna to plates. Spoon salsa alongside and serve.
4 comments:
Yum ...
Not being quite a sophisticated as you guys, tomorrow I am doing frozen bananas dipped in chocolate.
But the tuna did sound good. I'll have to try it next week.
I couldn't resist making this tonight. Doubled the amount of tuna per person (12 oz), but only increased the salsa by maybe 10%. Worked out great, and while using frozen tuna made this a pretty cheap meal, I'm gonna get some fresher fish for next time.
Nice find Kenway.
Pretty good recipe, though fresh tuna is kinda pricey. I think there are many variations on the fruit salsa theme, all of which are pretty good (mango, pineapple, melon, etc.).
All of it is a nice break from eating when traveling - man, it's tough to stay away from bad (but oh so tasty) foods.
Now frozen bananas sound like a treat!
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