INGREDIENTS
Salsa
1 cup diced cantelope
2 tsp. minced jalapeño pepper
2 1/2 TBSP. lime juice
Salt
1/4 cup chopped cilantro
1/2 cup diced pineapple
1/2 cup diced red onion
Pepper Paste
2 TBSP. dark brown sugar
2 TBSP. extra-virgin olive oil
2 TBSP. soy sauce
6 tuna steaks 3/4 to 1-inch thick
1/4 cup black pepper
1/4 tsp. garlic salt
3/4 tsp. apple cider vinegar
DIRECTIONS
Combine the salsa ingredients in a medium bowl and toss until well mixed.
Add salt to taste.
Serve at room temperature or place in refrigerator until ready to use.
In a small bowl, add the pepper paste ingredients and blend until mixture forms a paste.
Coat the tuna steaks evenly with the paste.
Wrap each steak individually with plastic wrap and refrigerate 30 minutes.
Heat grill to high.
Apply a light coat of oil to the hot grill.
Remove plastic wrap from the steaks and place on grill directly over the heat.
Grill 3 minutes on each side or to your liking.
To serve, slice tuna into 1/4-inch strips and top with a generous amount of salsa.
Serves 6.
