Seared Tuna and Watermelon Salad

This dish was actually inspired by Giada De Laurentiis.  I was watching her show Everyday Italian on The Cooking Channel yesterday.  She did a version of this as skewers for a party she was having.  When I went to work today, we had some seedless watermelon left over from the weekend and I thought it would be a great summer special to run.  The flavor and texture contrasts in this dish are great.  In Louisiana,  not only can we get great Tuna from the Gulf of Mexico, but also the best watermelons from Washington Parish (which is what I had to work with!)  I kept this salad simple as Giada did only using extra virgin olive oil and a honey-balsamic reduction to finish.  I recommend serving this with grilled pita wedges.  Add fresh lemon juice to the salad right before eating to maximize all the flavors.

SEARED TUNA AND WATERMELON SALAD

HONEY-BALSAMIC REDUCTION PREPARATION

1 PINT BALSAMIC VINEGAR

1 PINT HONEY

COOKING INSTRUCTIONS

• HEAT VINEGAR AND HONEY IN SMALL SAUCE PAN ON SAUCE POT OVER MEDIUM HEAT APPROXIMATELY 10 MINUTES TIL IT STARTS TO BUBBLE
• REDUCE HEAT TO VERY LOW AND SIMMER FOR 10-15 MINUTES
• POUR REDUCTION INTO HEAT RESISTANT BOWL OR TUPPERWARE AND REFRIGERATE UNTIL USE

TUNA PREPARATION

4 EA 8 OZ YELLOW FIN TUNA STEAK 

2 TBSP EXTRA VIRGIN OLIVE OIL

TT SALT AND PEPPER

COOKING INSTRUCTIONS

• SEASON TUNA FILLETS ON BOTH SIDES WITH SALT AND PEPPER
• SPRAY NON STICK SKILLET WITH PAM COOKING SPRAY
• ADD OLIVE OIL AND HEAT ON HIGH APPROXIMATELY 1 MINUTE
• ADD TUNA STEAKS AND COOK 30 SECONDS ON EACH SIDE
• REMOVE TUNA FROM HEAT AND LET REST 2 MINUTES
• WITH A SHARP KNIFE, DICE TUNA INTO LARGE CUBES (1/2)

SALAD PREPARATION

4 EA SEARED TUNA CUBES

2 QTS SEEDLESS RIPE WATERMELON - LARGE DICE

3 EA CUCUMBERS - DE-SEEDED LARGE DICE

2 PINTS GRAPE TOMATOES

1/2 CUP CELERY - SMALL DICE

1/2 CUP GREEN ONION - SMALL DICE

1 CUP SHREDDED CARROTS

2 EA LEMONS - ZEST ONLY (RESERVE JUICE FOR FINISH)

1/4 CUP EXTRA VIRGIN OLIVE OIL

2 TBSP RAW SUGAR

1 TSP KOSHER SALT

1/2 TSP BLACK PEPPER

INSTRUCTIONS

• MIX ALL INGREDIENTS IN LARGE NON REACTIVE MIXING BOWL
• COVER AND REFRIGERATE AT LEAST 30 MINUTES

FINISH PREPARATION

3 OZ MIXED BABY GREENS (MESCULIN MIX)

1 OZ HONEY-BALSAMIC REDUCTION

2 OZ EXTRA VIRGIN OLIVE OIL

1 TSP FRESH LEMON JUICE

ASSEMBLY

• ON A LARGE DISH PLACE BABY GREENS IN CENTER OF PLATE 
• TOP BABY GREENS WITH 8 OZ OF TUNA WATERMELON SALAD
• POUR OLIVE OIL AROUND THE PERIMETER OF GREENS
• DRIZZLE BALSAMIC REDUCTION AROUND THE PERIMETER OF GREENS INTO THE OLIVE OIL
• DRIZZLE LEMON JUICE OVER THE TOP OF TUNA WATERMELON SALAD

PREP TIME - 60 MINUTES

YIELDS - 1 GALLON OF TUNA WATERMELON SALAD

SERVES - 16