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Grilled Tuna with Charred Corn and Watermelon Salsa

Scott Phillips

Servings: 4

This might look like typical salsa, but—surprise!—it’s made with watermelon. The fresh, sweet flavor of the melon and corn is balanced by minced chile and garlic.


  • 2 medium ears corn, husked
  • 2 Tbs. fresh lime juice
  • 2 tsp. minced jalapeño
  • 1 small clove garlic, minced
  • Kosher salt
  • 1 Tbs. plus 2 tsp. olive oil
  • Freshly ground black pepper
  • 3/4 cup small-diced seedless watermelon
  • 1/4 cup chopped red onion
  • 2 Tbs. thinly sliced scallions
  • 2 Tbs. chopped fresh basil
  • 4 tuna steaks (about 5 oz. each)

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 55
  • Sodium (mg): 135
  • Carbohydrates (g): 14
  • Fiber (g): 1
  • Sugar (g): 6
  • Protein (g): 35


  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill the corn, turning occasionally, until the kernels are charred in places and crisp-tender, about 8 minutes. Cut the kernels from the cob.
  • In a medium bowl, combine the lime juice, jalapeño, garlic, and 1/4 tsp. salt. Whisk in 2 tsp. of the oil, and season generously with black pepper. Stir in the corn, watermelon, onion, scallions, and basil; set aside.
  • Brush the tuna with the remaining 1 Tbs. oil, and season generously with salt. Grill until done to your liking, 2 to 3 minutes per side for rare to medium rare. Serve with the salsa.


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