Ingredients
- 1 cup watermelon, diced
- 1 cup pineapple, diced
- 2 Tbsp. lime juice
- 1 Tbsp. minced fresh cilantro
- 1 tsp. minced jalapeno
- 4 (8 oz.) tuna steaks, 1” thick
- ⅛ tsp. salt
- ⅛ tsp. pepper
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Instructions
- Combine the watermelon, pineapple, lime juice, cilantro and jalapeno in a small bowl and toss gently to combine.
- Pat excess moisture from the tuna steaks with a paper towel, and rub a few drops of olive or vegetable oil on each side. Season both sides with salt and pepper.
- On a grill over high heat, place the tuna steaks and allow them to remain for 2-3 minutes without moving. Flip the tuna steaks and allow to cook until it reaches a minimum internal temperature of 125ºF (3-5 minutes). If you desire a more well-done steak, reduce the heat to medium low, lower the grill lid, and allow to cook until opaque (3-4 minutes).
- Allow the tuna to rest for 2-3 minutes before serving. Top with the salsa.