If yellow or orange watermelon is not available, any variety will work.
3/4 cup fresh orange juice (about 3 oranges)
1/2 cup chopped green onions
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup low-sodium soy sauce
3 tablespoons grated peeled fresh ginger
1 tablespoon sugar
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
3 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 cup diced seeded orange watermelon
1 cup diced seeded yellow watermelon
1 cup diced seeded red watermelon
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 teaspoons seasoned rice vinegar
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon dark sesame oil
1 teaspoon toasted sesame seeds (optional)
How to Make It
To prepare tuna, combine first 8 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning occasionally.
To prepare relish, combine watermelons and next 8 ingredients (through sesame oil). Cover and chill.
Remove fish from bag; discard marinade. Place fish on grill rack coated with cooking spray; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Serve with relish. Sprinkle with sesame seeds, if desired.
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