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Recipe: Tuna Steaks with Melon Salsa

This is delicious and light meal perfect for summer. Its spicy, fresh, and done quickly Serve with wild or basmati rice.

Tuna Steaks With Melon Salsa Ingredients

  • 1 small cantaloupe, flesh removed and finely diced

  • red chile pepper, seeded and chopped

  • 10 fresh basil leaves, cut into thin strips

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lime juice

  • 1 pinch salt

  • 1 pinch white sugar

  • 2 tablespoons extra-virgin olive oil

  • 2 (5 ounce) tuna steaks

  • salt and ground black pepper to taste

How to Make Tuna Steaks With Melon Salsa

  1. Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.

  2. Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

Tuna Steaks With Melon Salsa Nutritions

  • Calories: 481.9 calories

  • Carbohydrate: 20.8 g

  • Cholesterol: 63.8 mg

  • Fat: 28.8 g

  • Fiber: 2.1 g

  • Protein: 35.3 g

  • SaturatedFat: 4.2 g

  • ServingSize:

  • Sodium: 89.1 mg

  • Sugar: 17.5 g

  • TransFat:

  • UnsaturatedFat:

Tuna Steaks With Melon Salsa Reviews

  • Interesting combination but it was very good, and healthy too

  • Very simple dish & fresh tasty, I changed the fresh basil with fresh coriander leave and taste even better.

  • I made this last night for my self and it was pretty darn good. Thanks for posting this recipe.

  • This was amazing. I pan seared the tuna and it was just like I would love to have at a restaurant. The EVOO wasnt really necessary in the salsa. The Cantaloupe was very ripe as it was and the EVOO added unnecessary liquid. I also used a basil herb blend rather than fresh basil so that may have added to the additional liquid.

  • Simple and delicious

  • We really enjoyed these tuna steaks Thanks for the recipe.

  • The salsa was tasty, as was the fish. The problem: the salsa got lost on the meaty fish. I would totally make this again, but with a more delicate fish like Tilapia.

  • This was my first attempt at cooking tuna and my husband and I loved it. It is a great summer meal: quick, light and satisfying. I will definitely make this again.

  • I have made this recipe minus the basil but with ripe mango instead of cantalope for many years, since I grew up in the Caribbean. The taste of mango is stronger and tends to not get lost with the fish. I also use Key limes. It is one of my favorite combinations.

  • I used mango in place of melon, and it was a delicious and simple meal

  • Overcooked the tuna, and the bf didnt dig the salsa (but I did)

  • Love this on tuna steaks. I didnt have red chili pepper so I used fresh diced red bell pepper and Splenda instead of sugar. Will def make again

  • This was fantastic. It had an amazing combination of flavors. I eyeballed ingredients and used less basil than called for and grilled tuna over charcoal. Would make it again.

  • My parents like it. I used dried Basil leaves since I didnt have fresh. They thought it was too much of the salsa mix. I served Greek salad with.

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