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Melon Salsa With Grilled Tuna

  • Yield: 2 entree portions


  • 2 6-ounce tuna steaks
  • Salt and white pepper
  • 1 small melon, small dice (about 1 cup)
  • 1/4 cup (about 2-3 ounces) prosciutto, small dice
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped mint
  • 1 teaspoon champagne vinegar
  • 1 tablespoon olive oil
  • Chopped green bell pepper, for garnish
  • Parsley, for garnish


  • 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 15-20 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.