Seared Tuna with Fresh Melon and Lemon Balm Vinaigrette

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Ingredients:

• 2 sprigs Lemon balm
• 2 tablespoons olive oil
• 1 organic lemon (juiced)
• salt
• freshly ground peppers
• 1 honeydew melon
• 700 grams Tuna steak (skinless)

Directions:

1. Rinse the lemon balm, shake dry and slice the leaves into thin strips.
2. Stir in 1 tablespoon olive oil, 2 tablespoons lemon juice and season with salt and pepper.
3. Using a melon baller, cut out balls from the melon and marinate in the lemon balm vinaigrette.
4. Rinse the fish, pat dry and cut into 12 equal slices. Drizzle with lemon juice and season with pepper. Sear in a hot grill pan with 1 tablespoon oil for 1-2 minutes per side. Season with salt and serve with the melon balls on a serving plate.