Recipe by Ingrid
"This is delicious and light meal perfect for summer. It's spicy, fresh, and done quickly! Serve with wild or basmati rice."
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small cantaloupe, flesh removed and finely diced
red chile pepper, seeded and chopped
fresh basil leaves, cut into thin strips
extra-virgin olive oil
fresh lime juice
2 (5 ounce)
salt and ground black pepper to taste
Very simple dish & fresh tasty, I changed the fresh basil with fresh coriander leave and taste even better.
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.
Interesting combination but it was very good, and healthy too!
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 wasn't 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.
We really enjoyed these tuna steaks! Thanks for the recipe.
simple and delicious
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Steaks with Melon Salsa
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 260
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