Grilled Tuna with Charred Corn and Watermelon Salsa
This might look like typical salsa, but—surprise!—it’s made with watermelon. The fresh, sweet flavor of the melon and corn is balanced by minced chile and garlic.
2 medium ears corn, husked
2 Tbs. fresh lime juice
2 tsp. minced jalapeño
1 small clove garlic, minced
1 Tbs. plus 2 tsp. olive oil
Freshly ground black pepper
3/4 cup small-diced seedless watermelon
1/4 cup chopped red onion
2 Tbs. thinly sliced scallions
2 Tbs. chopped fresh basil
4 tuna steaks (about 5 oz. each)
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill the corn, turning occasionally, until the kernels are charred in places and crisp-tender, about 8 minutes. Cut the kernels from the cob.
In a medium bowl, combine the lime juice, jalapeño, garlic, and 1/4 tsp. salt. Whisk in 2 tsp. of the oil, and season generously with black pepper. Stir in the corn, watermelon, onion, scallions, and basil; set aside.
Brush the tuna with the remaining 1 Tbs. oil, and season generously with salt. Grill until done to your liking, 2 to 3 minutes per side for rare to medium rare. Serve with the salsa.
nutrition information (per serving):
Calories (kcal): 320, Fat Calories (kcal): 120, Fat (g): 13, Saturated Fat (g): 2.5, Polyunsaturated Fat (g): 3, Monounsaturated Fat (g): 7, Cholesterol (mg): 55, Sodium (mg): 135, Carbohydrates (g): 14, Fiber (g): 1, Sugar (g): 6, Protein (g): 35