Grilled Tuna and Watermelon Salsa

Macros / Serving Size

Protein 29 g | Fat 10 g | Carbs 24 g

% Calories of Macros / Serving Size

Calories 291 | Protein 38 % | Fat 29 % | Carbs 33 %

Nutrients / Serving Size

Fiber 3 g | Sodium 64 mg | Sat. Fat 2 g

Ingredients (serves 4)

• 4 4 oz. steaks of fresh or frozen tuna, thawed
• 1  tbsp. olive oil
• 1  tsp. chili powder
• 2  cups of watermelon, diced
• 1  ripe mango, peeled and diced
• ½  English cucumber, peeled and chopped
• 2½ tbsp. red onion, diced
• 1  jalapeño, minced and seeded (optional)
• 1-2 garlic cloves, minced
• Zest of one lime
• Juice of ½ lime
• ¼  cup of chopped fresh cilantro

Directions

1. Pat dry each tuna steak.  Lightly brush each steak on both sides with olive oil and evenly sprinkle the chili powder on both sides of each steak. Set aside.
2. Bring the grill to a very high temperature.  While the grill is heating, make the salsa by adding each of the remaining ingredients into a medium-sized bowl in the order listed.  Toss gently and set aside.
3. Once the grill has reached a high temperature, place the steaks in the hottest section of the grill.  To seal in the juices, sear the steaks for 90 seconds on each side.
4. Remove the steaks from the high heat and to a cooler section of the grill.  Cook for an additional 6-8 minutes, with the grill covered, checking once to see if done.  The fish should begin to flake when tested with a fork and the center should still be slightly pink.
5. Quickly remove the tuna from the grill and let rest for 5 minutes.
6. Place one steak on a plate and top with the watermelon salsa.

Notes

• Consider serving this entrée alongside a serving of an ancient grain such as farro or on top of whole grain tortilla chips.
• Nutrition analysis is based on using 16 oz. of fresh blue fin tuna and excludes the optional ingredients.