Grilled Tuna Steaks with Cantaloupe Salsa


This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno. 


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Ingredients:

3/4 cup coarsely chopped cantaloupe
1/4 cup chopped onion
2 Tbsp. chopped fresh cilantro
4 tsp. olive oil
1 Tbsp. fresh lime juice
1 tsp. minced seeded serrano chile
2 (5-6 oz.) fresh tuna steaks (about 1/2″ thick)

Instructions:

Prepare the barbecue (medium-high heat).

Mix the cantaloupe, onion, cilantro, 2 tsp. of oil, lime juice and serrano chile in a small bowl. Season the salsa to taste with salt and pepper. Let stand for 15 minutes.

Meanwhile, brush the tuna steaks on both sides with the remaining 2 tsp. of olive oil and sprinkle with salt and pepper. Grill the tuna steaks until just opaque in the center, about 3 minutes per side. Transfer the tuna to individual serving plates and spoon the salsa alongside and serve.

Makes 2 servings.