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Tuna Steaks with Melon Salsa

Rated as 4.22 out of 5 Stars
8

"This is delicious and light meal perfect for summer. It's spicy, fresh, and done quickly! Serve with wild or basmati rice."
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Ingredients

26 m servings 482
Original recipe yields 2 servings (2 steaks)

Directions

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  1. Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.
  2. Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

Nutrition Facts


Per Serving: 482 calories; 28.8 20.8 35.3 64 89 Full nutrition

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Reviews

Read all reviews 13
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Very simple dish & fresh tasty, I changed the fresh basil with fresh coriander leave and taste even better.

Most helpful critical review

The salsa was tasty, as was the fish. The problem: the salsa got lost on the meaty fish. I would totally make this again, but with a more delicate fish like Tilapia.

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Very simple dish & fresh tasty, I changed the fresh basil with fresh coriander leave and taste even better.

Interesting combination but it was very good, and healthy too!

I made this last night for my self and it was pretty darn good. Thanks for posting this recipe.

This was amazing. I pan seared the tuna and it was just like I would love to have at a restaurant. The EVOO wasn't really necessary in the salsa. The Cantaloupe was very ripe as it was and th...

We really enjoyed these tuna steaks! Thanks for the recipe.

simple and delicious

The salsa was tasty, as was the fish. The problem: the salsa got lost on the meaty fish. I would totally make this again, but with a more delicate fish like Tilapia.

This was my first attempt at cooking tuna and my husband and I loved it. It is a great summer meal: quick, light and satisfying. I will definitely make this again.

I have made this recipe minus the basil but with ripe mango instead of cantalope for many years, since I grew up in the Caribbean. The taste of mango is stronger and tends to not get lost with ...