Ingredients Jump to Instructions ↓

  1. 2 Tuna steaks Salt - to taste Freshly-ground white pepper - to taste

  2. 1 cup 146g / 5.1oz Small-diced melon

  3. 1/4 cup 36g / 1 1/3oz Small-diced prosciutto - (abt 2 to 3 oz)

  4. 2 tablespoons 30ml Chopped shallots

  5. 1 teaspoon 5ml Chopped mint

  6. 1 teaspoon 5ml Champagne vinegar

  7. 1 tablespoon 15ml Olive oil Garnish Chopped green bell pepper Parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the grill to high. Season the tuna steaks. In a small bowl combine the melon, prosciutto, shallots, mint, vinegar, and olive oil, season with salt and pepper. Allow to sit and let the flavor develop for 15 to 20 minutes. Place the tuna steaks on the grill and cook for 2 to 3 minutes on each side for medium-rare. Place the tuna steaks on a big service plate and top with the salsa, making sure the juices from the salsa drizzle all over the tuna. Garnish with chopped peppers and parsley. This recipe yields 2 entree servings.


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