Fire-kissed yellowfin tuna, paired with juicy melon and salty feta, creates a harmonious blend of flavors that will transport your taste buds to the Mediterranean.
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
- Heat a cast-iron grill pan over medium-high heat.
- 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.
- 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.
