- 3/4 cup coarsely chopped cantaloupe
- 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.