Grilled Tuna with Honeydew Salsa

  • Yield 2 to 4 servings

The honeydew salsa adds a lot of character to this tuna steak.


Honeydew Salsa:
2 cups finely chopped honeydew melon
2 tablespoons fresh lime juice
3 tablespoons finely minced red onion
1 -- mild jalapeno chile, seeded and minced
2 tablespoons fresh mint leaves, minced
1 teaspoon freshly grated gingerroot
1/8 teaspoon white pepper
1/3 cup soy sauce
2 tablespoons olive oil
1 tablespoon freshly grated gingerroot
1 tablespoon minced garlic
1 1/2 to 2 pounds tuna, preferably in 1 steak or cut into 1-inch thick steaks


  1. For the salsa, combine the honeydew melon, lime juice, onion, jalapeno chile, mint, gingerroot and white pepper in a bowl and mix well.  Chill, covered, for 30 to 90 minutes.  (Serve the salsa within 2 hours of preparing for the best flavor and texture.)
  2. For the tuna, combine the soy sauce, olive oil, gingerroot and garlic in a bowl and mix well.  Add the tuna.  Marinate, covered, in the refrigreator for 30 to 60 minutes.
  3. Drain the tuna, discarding the marinade.  Place on a grill rack.  Grill over high heat for 5 minutes for slightly rare steak or for 7 minutes to 8 minutes for desired doneness, turning once.  (Do not overcook as the tuna will continue to cook after being removed from the grill.) 
  4. To serve, spoon the salsa over the tuna.

Recipe reprinted with permission from The Junior League of Greater Covington’s Roux To Do (Junior League of Greater Covington, Louisiana, 2004). 





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