GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Serves 2

• 3/4 cup coarsely chopped cantaloupe (or honeydew)
  melon

• 1/4 cup chopped onion

• 2 tablespoons chopped fresh cilantro

• 4 teaspoons olive oil

• 1 tablespoon fresh lime juice

• 1 teaspoon minced seeded jalapeño chili

• 2 5- to 6-ounce fresh tuna steaks (about 1/2 inch
  thick)

Prepare barbecue (medium-high heat). Mix
cantaloupe, onion, cilantro, 2 teaspoons oil, lime
juice and jalapeño chili in small bowl. Season
salsa to taste with salt and pepper. Let stand 15
minutes.
Meanwhile, brush tuna steaks on both sides with
remaining 2 teaspoons olive oil and sprinkle with
salt and pepper. Grill tuna until just opaque in
center, about 3 minutes per side.
Transfer tuna to plates. Spoon salsa alongside and
serve.

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