Melon salsa with grilled tuna

2 servings

Ingredients

Quantity Ingredient
2.00 six-ounce tuna steaks
1 salt; to taste
1 freshly-ground white pepper; to taste
1.00 cup small-diced melon
¼ cup small-diced prosciutto -; (abt 2 to 3 oz)
2.00 tablespoon chopped shallots
1.00 teaspoon chopped mint
1.00 teaspoon champagne vinegar
1.00 tablespoon olive oil
1 === garnish ===
1 chopped green bell pepper
1 parsley

Directions

Preheat the grill to high. Season the tuna steaks. In a small bowl combine the melon, prosciutto, shallots, mint, vinegar, and olive oil, season with salt and pepper. Allow to sit and let the flavor develop for 15 to 20 minutes. Place the tuna steaks on the grill and cook for 2 to 3 minutes on each side for medium-rare. Place the tuna steaks on a big service plate and top with the salsa, making sure the juices from the salsa drizzle all over the tuna. Garnish with chopped peppers and parsley. This recipe yields 2 entree servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2173 broadcast 08-22-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-02-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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