Use either propane or charcoal grill to cook this tuna. Make the salsa in advance to give flavors time to blend, and start seasoning the tuna an hour or two before serving time. - Jen
2 x Tuna Filets (5 6 oz)
½ Small Jicama (small dice)
¼ Small Ripe Cantelope (small dice)
¼ Small Ripe Honeydew
1 2 Limes (juiced)
1 2 Green Onions (chopped)
1 Tbsp Vegetable oil
- Preheat Grill
- Make salsa by combining the diced fruits, chopped green onion, diced jicama and lime juice in a bowl. Season the salsa well with salt and pepper. Reserve.
- Season tuna filets well with salt and pepper. Drizzle vegetable oil over the tuna filets and rub all over.
- Grill tuna for 2 3 mins per side, depending on the desired doneness. Do not over cook the tuna or it will be dry and not enjoyable.
- Serve melon salsa on top or beside the fish.