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Parve
Easy
4 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Watermelon salsa is a light and refreshing condiment to serve with any fish, and I especially like it over seared tuna. I like to serve this for a Yom Tov meal because it’s a nice change from all the heavy food. There’s bonus points since you can prepare the watermelon salsa up to a day in advance. When I serve this combination, my guests are hesitant to try it, but once they do, there’s no turning back.
1 pound (450 grams) tuna steak
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
2 cups finely diced watermelon
1 avocado, finely diced
1/4 cup finely diced shallot
1/4 cup chopped fresh mint
juice of 1/2 lime (or about 1 tablespoon Heaven & Earth Lime Juice)
1/4 cup good-quality olive oil, such as Gefen Olive Oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Season tuna on all sides with salt and pepper. Heat a large frying pan over high heat; add oil. Sear tuna for 45–60 seconds on each side.
To make the watermelon salsa: In a bowl, combine watermelon, avocado, shallots, and mint.
In a separate container, combine lime juice, olive oil, salt, and pepper and mix well. Pour over the watermelon mixture and let sit for 30–60 minutes before serving.
When ready to serve, thinly slice the tuna, arrange on a plate, and spoon some watermelon salsa over it.
Photography by Hudi Greenberger
Styling by Renee Muller
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