Grilled Yellowfin Tuna with Melon and Feta
 
Makes 4 to 6 Servings
Ingredients
  • 4 (6-ounce) tuna steaks
  • 3 tablespoons olive oil, divided
  • 2½ teaspoons kosher salt, divided
  • 1 teaspoon chopped fresh oregano
  • ¼ cup Champagne vinegar
  • 1 teaspoon honey
  • ¼ teaspoon crushed red pepper
  • 2 cups diced honeydew melon
  • 2 cups diced cantaloupe
  • 2 cups diced watermelon
  • 1 small red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup chopped roasted salted pistachios
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • Flaked sea salt, to serve
Instructions
  1. Heat a cast-iron grill pan over medium-high heat.
  2. Brush tuna with 1 tablespoon oil, and sprinkle with 2 teaspoons kosher salt. Add tuna to pan, and cook until lightly browned, 4 to 5 minutes. Turn, and cook for 3 to 5 minutes. Remove from pan, and sprinkle with oregano. Let cool for 10 minutes. Cut into ½-inch slices. Cut slices into ¾-inch pieces.
  3. In a large bowl, combine vinegar, honey, red pepper, remaining 2 tablespoons oil, and remaining ½ teaspoon kosher salt. Add all melon and onion; gently toss until combined. Top with feta, pistachios, basil, and parsley. Sprinkle with sea salt, and serve with tuna.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-yellowfin-tuna-with-melon-and-feta/