Miso-Grilled Tuna And Watermelon Salad With Wasabi Shallots

1. 1

   Fire up your grill to high. Away from the heat, coat the grill grate evenly with cooking spray.

2. 2

   In a small bowl, combine the miso, 1 tablespoon of water, and the grapeseed oil.

3. 3

   Rub the tuna steaks evenly with the miso paste mixture.

4. 4

   Refrigerate, uncovered, for 15 minutes.

5. 5

   Combine 1 tablespoon of water, the shallots, the sugar, and the wasabi. Toss well and let marinate at room temperature, folding occasionally as the juices release from the shallots.

6. 6

   Combine the lime juice, the soy sauce, and the black pepper in a large bowl.

7. 7

   Add the watermelon to the lime-soy mixture and toss. Let rest at room temperature until ready to serve.

8. 8

   Grill the steaks, until only marked, about 45 seconds. The tuna for this dish is best served ultra-rare.

9. 9

   On a cutting board, with your sharpest knife, cut the tuna into 3/4-inch-thick pieces against the grain.

10. 10

    Gently fold the tuna into the watermelon salad.

11. 11

    To serve, lay a bed of the tuna and watermelon salad on each of 4 plates. Scatter the wasabi shallots on top, and sprinkle evenly with the chives.

* Per serving · 4 servings · Values may vary.