Tuna Steak in Pepper Crust with Melon Salsa

Ingredients

• 600 g tuna fillet (whole piece)
• 5 tbsp lime juice
• 4 tbsp light soy sauce
• 0.5 sugar melon (e.g., cantaloupe)
• 1 red pepper
• 1 white onion
• 1 Garlic clove
• 1 piece ginger (walnut-sized)
• 3 stems basil
• 4 tbsp light sesame oil
• 5 tbsp peppercorns (black and white mixed)
• lime wedge for garnish

Instructions

1. 1.

   Wash the tuna fillet, pat dry, and drizzle with 2 tbsp lime juice and 2 tbsp soy sauce; let sit.

2. 2.

   Meanwhile, peel, deseed, and finely dice the melon. Halve the red pepper lengthwise, remove seeds, wash, and slice into thin strips. Peel and finely chop the onion, garlic, and ginger. Mix the melon with some pepper strips (reserve a few for garnish), chopped onion, garlic, and ginger in a bowl.

3. 3.

   Wash basil, shake dry, and finely chop about 8 leaves; set aside remaining leaves for garnish. Add 1 tbsp sesame oil to the chopped basil and mix into the melon blend. Season the melon salsa with ~3 tbsp lime juice and 2 tbsp soy sauce.

4. 4.

   For the pepper crust, pulse peppercorns in an electric grinder until slightly coarse, then spread on a plate. Coat the tuna fillet all over with the peppercorn mixture, pressing gently to adhere.

5. 5.

   Heat remaining 3 tbsp sesame oil in a wide pan over high heat. Sear the tuna fillet for 2–3 minutes per side until browned; remove from pan. Distribute some melon salsa onto plates. Slice the seared tuna and arrange on top of the salsa. Garnish with lime wedges, leftover pepper strips, and basil leaves.