INGREDIENTS
Salsa
1 lime
4 cups seedless
watermelon, 1/2 inch cubes
1/4 cup loosely packed
fresh mint leaves, chopped
2 TBSP. chopped green onions
1 small jalapeno chili, seeded, finely chopped
Tuna
1/4 cup hoisin sauce
1/2 tsp. Chinese five-powder powder
4 tuna steaks
DIRECTIONS
Prepare grill, medium heat.
For the salsa, from lime, grate 1 tsp. peel and squeeze 1 TBSP. juice.
In serving bowl, toss lime peel and juice with watermelon, mint, green onions and jalapeno.
For the tuna, in a cup stir hoisin sauce and five-spice powder.
Place tuna on hot grill rack over medium heat.
Brush tuna with half of hoisin mixture.
Cover grill; cook 3 minutes; turn over and brush with remaining hoisin mixture.
Cover grill and cook 3 minutes.
Turn tuna over again and cook until just opaque throughout.
Serve with salsa.
Serves 4.
