In a medium bowl, add the honeydew melon, red chili pepper, 2 tablespoons extra-virgin olive oil, lime juice, salt and sugar. Meanwhile, heat 2 tablespoons of extra-virgin olive oil in a skillet.
Season both sides of the tuna steaks with salt and pepper.
Sear tuna steaks in skillet, about 3 minutes per side.
Serve tuna steaks with a heaping spoonful of honeydew melon salsa and sprinkle with basil leaves.
This is a versatile salsa recipe that also goes well with white fish or grilled chicken.
Recipe courtesy of Catholic Health Initiatives.