Title: Melon Salsa with Grilled Tuna
Categories: Essnce07
Yield: 2 servings

2 Six-ounce Tuna steaks
Salt; to taste
Freshly-ground white pepper;
-to taste
1 c Small-diced melon
1/4 c Small-diced prosciutto -;
-(abt 2 to 3 oz)
2 tb Chopped shallots
1 ts Chopped mint
1 ts Champagne vinegar
1 tb Olive oil
=== GARNISH ===
Chopped green bell pepper
Parsley

Preheat the grill to high. Season the tuna steaks. In a small bowl combine
the melon, prosciutto, shallots, mint, vinegar, and olive oil, season with
salt and pepper. Allow to sit and let the flavor develop for 15 to 20
minutes. Place the tuna steaks on the grill and cook for 2 to 3 minutes on
each side for medium-rare. Place the tuna steaks on a big service plate and
top with the salsa, making sure the juices from the salsa drizzle all over
the tuna. Garnish with chopped peppers and parsley. This recipe yields 2
entree servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2173 broadcast 08-22-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

11-02-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.