Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Peeled, seeded, diced watermelon

  2. 1 tablespoon 15ml Sliced onion

  3. 1 tablespoon 15ml Diced poblano pepper (or 1 tspn diced jalapeno pepper)

  4. 1/2 cup 73g / 2.6oz Diced sweet yellow pepper

  5. 1 teaspoon 5ml Chopped garlic

  6. 3 tablespoons 45ml Chopped cilantro Juice of

  7. 2 limes

  8. 1 teaspoon 5ml Grated lime zest Salt - to taste Freshly-ground black pepper - to taste Spice Blend

  9. 1 tablespoon 15ml Coriander seeds

  10. 1 tablespoon 15ml Fennel seeds

  11. 2 teaspoons 10ml Black peppercorns

  12. 24 oz 681g Tuna - (4 pieces, 1 1/2" thick)

  13. 2 teaspoons 10ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper. To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate. Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess. In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced-side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. This recipe yields 4 servings. For Watermelon Salsa: Per serving: calories - 38, protein - 1gm, fat - 1gm, cholesterol - 0mg For Tuna: Per serving: calories - 198, protein - 40 gm, fat - 4 gm, cholesterol - 74 mg


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