Best Tuna Steaks With Melon Salsa Recipes

Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups watermelon, peeled, seeded, and diced
1 tablespoon sliced onion
1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper
1/2 cup diced sweet yellow pepper
1 teaspoon chopped garlic
3 tablespoons chopped cilantro
Juice of 2 limes
1 teaspoon grated lime zest
Salt and freshly ground pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
24 ounces tuna (4 pieces, 1-1/2 inches thick)
2 teaspoons olive oil

Steps:

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. For Watermelon Salsa:

Nutrition Facts : Calories 38, Fat 1 grams, Cholesterol 1 milligrams

Seared Tuna with Melon Salsa and Tangerine Lime Mojo image

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

3 cups tangerine juice
1/2 cup lime juice
1/2 cup maple syrup
2 tablespoons red pepper flakes
1/4 cup olive oil, plus more for searing
Salt
1/4 honeydew melon, cut into very small dice
1/4 cantaloupe, cut into very small dice
1 mango, cut into very small dice
1 orange, segmented, cut into very small dice
1 small red onion, cut into very small dice
1/2 cup fresh squeezed orange juice
1 tablespoon extra-virgin olive oil
1/4 bunch mint, finely chopped
2 tablespoons olive oil
4 (4 ounce) pieces tuna loin

Steps:

Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside.
In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside.
In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa.

Grilled Tuna Steaks with Cantaloupe Salsa image

Yield Makes 2 Servings

Number Of Ingredients 7

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)

Steps:

Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
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.