Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: 1 cup tuna salad and 3 tablespoons shallot mixture)
Photo: Oxmoor House 

How to Make It

Step 1

Fire up your grill to high. Away from the heat, coat the grill grate evenly with cooking spray.

Step 2

In a small bowl, combine the miso, 1 tablespoon of water, and the grapeseed oil.

Step 3

Rub the tuna steaks evenly with the miso paste mixture.

Step 4

Refrigerate, uncovered, for 15 minutes.

Step 5

Combine 1 tablespoon of water, the shallots, the sugar, and the wasabi. Toss well and let marinate at room temperature, folding occasionally as the juices release from the shallots.

Step 6

Combine the lime juice, the soy sauce, and the black pepper in a large bowl.

Step 7

Add the watermelon to the lime-soy mixture and toss. Let rest at room temperature until ready to serve.

Step 8

Grill the steaks, until only marked, about 45 seconds. The tuna for this dish is best served ultra-rare.

Step 9

On a cutting board, with your sharpest knife, cut the tuna into 3/4-inch-thick pieces against the grain.

Step 10

Gently fold the tuna into the watermelon salad.

Step 11

To serve, lay a bed of the tuna and watermelon salad on each of 4 plates. Scatter the wasabi shallots on top, and sprinkle evenly with the chives.

Cooking Light Mad Delicious

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