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Tsunami’s pepper-crusted seared tuna with feta, watermelon & mint

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Chef Ben Smith

Serves 4

12 oz #1 (grade) tuna, cut into a sushi block
2 tablespoons freshly ground black pepper
6 oz feta cheese, cubed
1/2 pound seedless watermelon, cubed
Fresh mint leaves
1/2 cup balsamic vinegar
Extra-virgin olive oil

Roll the tuna in the ground black pepper to coat generously. In a hot saute pan with a couple of teaspoons of olive oil, sear the tuna briefly on all sides. Do not cook past rare. Remove from the pan and set aside to cool completely.

Combine the watermelon and feta cheese in a bowl and drizzle generously with the extra-virgin olive oil.

When the tuna is cool, dice into squares and add to the bowl with the watermelon and feta cheese. Gently toss together until well mixed.

Drizzle chilled plates with the balsamic reduction, then place the salad on top. Garnish with fresh mint.

Serve with a dry rosé.

928 South Cooper

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