INGREDIENTS
1 cantaloupe, seeded and finely diced
1/2 red chili pepper, seeded and chopped
10 fresh basil leaves, cut into thin strips
4 TBSP. extra-virgin olive oil
3 TBSP. fresh lime juice
1 tsp. salt
1 pinch sugar
6 tuna steaks
1/4 tsp. black pepper
DIRECTIONS
Combine cantaloupe, chili, basil, 2 TBSP. lime juice, 1/4 tsp. salt and sugar in a bowl.
Let stand about 10 minutes.
Heat 2 remaining 2 TBSP. oil in a skillet over high heat.
Sprinkle tuna with black pepper and remaining 3/4 tsp. salt.
Cook to desired degree of doneness, about 3 minutes per side for medium rare.
Spoon 1/2 cup of the salsa over each steak.
Serves 6.
