Seared Tuna with a Melon Ginger Salad

Seared Tuna with a Melon Ginger Salad:

Serves:  8


1 ½lb Sashimi Grade Tuna Loin/Saku Block Tuna
2 Tbsp. Pickled Ginger (Finely Chopped)
½ Cantaloupe (Peeled & Seeded)
1  Cup Watermelon  (Seeded)
2 Lemons
1 Tbsp. Honey
2 Tbsp. Veg Oil
1 tsp. Kosher Salt
1 tsp. Fresh Black Pepper


  1. Take your Tuna and cut it into a bars, 2”x 2” wide and about 6 inches long, so that it has a rectangular shape. Place in a Metal bowl and drizzle with 1 Tbsp. Veg Oil, and season with Salt & Pepper.
  2. Take the Cantaloupe & Melon cut into a fine dice or brunoise and place in a metal bowl with the Pickled Ginger.
  3. Peel and cut the segments of the lemon (the supreme of the lemon) being careful to remove the seeds and place in the metal bowl with the Melon & Ginger.
  4. Heat a Non-Stick Pan on a high heat and drizzle with a little oil. Place the Tuna in the hot pan and sear it for about 10-12 seconds on each side, be careful to handle the tuna when turning to keep it from breaking up. Once cooked, remove from the pan and place on a plate covered with paper towel allowing it to rest.
  5.  Squeeze the juice out of what is left of the lemon, into the bowl with the melon & ginger, add the honey and veg oil and toss well.
  6. Slice the Tuna into ¼ slices and, spoon the melon salad onto a salad plates, add the sliced tuna on top and  serve