I cooked this last night, rather late starting at 8 and ending at after 10. But it was very good, even though I'm not really big on cooked fish. This recipe popped into my head yesterday randomly, and I promise I've never heard of anyone making it before and I followed no cookbooks to make it or even as a guide. Which isn't so unusual for my recipes except that it revolves around fruit and that's as foreign to me as snowfall.
Grilled tuna with Honeydew Salsa
1 lb tuna steak or other large flesh chunk, skinless
3 tsp salt
2 tsp black pepper
.5 white onion, diced
2 normal tomatoes, gutted, washed, and diced
.25 tsp garlic, chopped
2 tsp red wine vinegar
2 tsp apple cider vinegar
2 tsp coconut vinegar (if you have it, otherwise just one of the above)
1-2 tsp cayenne pepper
.33 honedew melon, average size
6 tsp orange soda or 3 tsp lemon juice
.5 oz olive oil
.25-.5 cup cucumber, diced
1 bellpepper, cored and diced
2 tsp cilantro, chopped
4 tsp sake
.5 teaspoon finely-diced jalapeno
1 dash ginger powder
1 pinch rosemary
1 pinch thyme
1 pinch (3-5x4 inch) chives, chopped
Cut the honeydew slice out, scoop out the seeds and remove the outer.5-.75 inch and toss that. cut the inner portion into large cubes and put into a blender. Add the tomato, bellpepper, onion, and cucumber. Pulse a little to get it more liquidy. At this point you will get some watery liquid coming from the honeydew and you may want to pour it out to make the final consistency more viscous, or leave it in and the overall will be more like gespacho -- your call. Then add all the rest of the seasonings except cayenne and salt and thyme, and mix together using a long spoon (not the blender, as you don't want to excessively liquidify it. Then add half of the thyme, salt, and cayenne, stir, and taste, and get it to taste. These three will be the most likely to vary a lot by taste. The point of this is to be both very sweet (honeydew/honey/tomato/ginger/), a tiny bit salty (salt), a fair amount spicy (black pepper/cayenne/jalapeno), and just a barely detectable amount earthy (thyme/chives/rosemary). After everything is added, pulse 3x1 second and let it sit for 5 minutes at room temperature. Get the tuna out and wash it under cool water, and slice off any connective tissue or brown flesh. Marinate the fish in a ziplock bag with .5-1 cup of the salsa at room temperature for 1 hour, gently mixing occasionally, while you chill the rest of the salsa in the fridge. Then fire up the grill (preferably a small charcoal grill, but anything with a flame is okay (I cooked this over a nonstick grill cover which I layed over my gas range burner) for a minute or two until really hot and cook the tuna really close to the flame, for a few minutes on each side (2-4 I guess depending on flame intensity), and then put the fish on a plate and put the extra salsa over the top of the fish. Serve immediately.
I actually used 2 or so cups of the salsa to marinate the fish, and then cooked all of that salsa it in a wok for a few minutes after the fish was done so as to hopefully kill off any salmonella (see, I wasn't joking), and also added a little bit of distilled sake liquor to it for kicks. So mine was served hot over the fish, but it was still very crunchy. I'm pleased with the way this one turned out, and this may be the first real entree that I've thought up that wasn't a modification of something passed to me, so if you make it let me know if it's good.
And I know sometimes I make these things sound kind of funny with titties this and blowjob that, but honestly, how can you make honeydew salsa any funnier than it is? That and I seem to have pulled my funny ligaments and given myself HA-HA scoliosis. I'm hoping I reach another breaking point and get my shit back on track before I stop doing dishes and laundry again.