Tuna is a great fish for grilling because it is a firm, steak-like fish. Swordfish would also work very well. I wrote this recipe along with a few other simple seafood meals for Hannaford fresh Magazine. I thought you’d enjoy something non slow-cooked as a change of pace.
- 1 Tbsp. olive oil
- 1 Tbsp. lime juice
- 1 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1/2 tsp. ground black pepper
- 1/4 tsp. kosher salt
- 4 (6 to 8 oz.) tuna steaks
- 2 tsp. red wine vinegar
- 1/4 tsp. kosher salt, more to taste
- 1/4 tsp. ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 5 cups cubed (1/2-inch cubes) seedless watermelon
- 1/2 cup coarsely chopped fresh mint leaves
- 1/4 cup thinly sliced red onion
- 1 (5 oz.) pkg. Organic Spring Greens Mix
- 1/2 cup crumbled feta cheese
- Prepare tuna. Preheat grill. Mix oil, lime juice, cumin, coriander, and pepper together in a small bowl. Rub mixture all over the tuna steaks, coating them evenly. Set aside.
- While grill heats, begin salad. In a large bowl, whisk together vinegar, salt, pepper, and oil. Add watermelon, mint, and onion and toss well. Set aside.
- When grill is very hot, brush with oil or spray with vegetable cooking spray. Grill tuna until well marked, about 5 minutes. Turn to finish cooking, about 3 minutes for rare, 5 minutes for medium rare. Transfer tuna to plate.
- Add spring mix to watermelon salad and toss well. To serve, divide salad and tuna among 4 plates. Garnish each salad with about 2 Tbsp. crumbled feta.