INGREDIENTS
Watermelon Salsa:
2 TBSP. diced red onion
2 TBSP. red wine vinegar
2 TBSP. red wine
1 TBSP. sugar
1 1/2 cups finely diced watermelon
1/4 tsp. chives
1/4 tsp. sesame seeds, toasted
Salt and pepper to taste
Spicy Glaze:
1 cup honey
2 TBSP. fish sauce
1 TBSP. soy sauce
1 TBSP. cumin
1 TBSP. curry powder
1 TBSP. paprika
1 TBSP. black pepper
4 tuna fillets
Salt and pepper to taste
4 TBSP. vegetable oil
DIRECTIONS
Make the salsa.
Marinate the onion with the red wine vinegar, red wine and sugar for an hour.
Drain liquid from the onions. Combine onions with the remaining ingredients and chill.
Make the glaze.
Combine all the glaze ingredients and bring to a slow simmer for ten minutes.
Divide the salsa among 4 dinner plates.
Brush the spicy glaze on one side of the fillets, turn and place a very heavy coating on the other side.
Heat a heavy bottomed skillet over medium heat.
Add enough oil to cover the bottom of pan.
Place the tuna topside down and cook until fish is mahogany brown.
Flip and cook 3 to 6 minutes. Remove from heat and place on top of salsa.
Season with salt and pepper to taste.
Serves 4.
