When watermelon is at its peak and on sale at the many roadside farm stands we pass while traveling, we love this easy summertime dish, which requires very minimal cooking time.

We went with a small seedless watermelon that the woman at the farm stand assured us was the best she’d ever tasted. Mixed with feta, fresh basil and mint, and drizzled with a balsamic glaze, this salad is a perfect combination of sweet, salt and herb. We paired the salad with seared tuna, crusted with fresh pepper and sea salt. It’s always better when you find it a coastal grocery, but even in the middle of the country, you can find decent tuna most anywhere, even at Aldi’s or Walmart.

Serves 4

Seared Tuna with Jalapeno Lime Mayo

Ingredients:

• 4 tuna steaks
• Sea salt (we like Maldon Flaked Sea Salt)
• 1 Tbs grapeseed oil
• Fresh-ground pepper
• ½ cup mayonnaise
• 1 tsp Dijon mustard
• ½ jalapeno, seeded and finely diced
• Juice and zest of one small lime

Preparation:

Mix together mayo, mustard, jalapeno, lime juice and zest. Chill for about 1 hour. Bring the tuna steaks to room temperature, pat dry, and generously season on both sides with salt and pepper. Using high heat, bring the oil to temp. Just before the oil starts to smoke, add the tuna steaks to the pan and cover. Sear the tuna on each side, turning just once. We like ours rare in the middle, so our 1-inch steaks took just 1 ½ minutes for each side. Add 30 seconds for each side for medium-done or 1 minute each side for well-done steaks. Top with Jalapeno Lime Mayo and extra lime wedges.

Watermelon Salad with Feta, Basil, and Mint

Ingredients:

• 6 cups cubed seedless watermelon
• ½ cup crumbled feta cheese
• 2 Tbs torn mint
• 2 Tbs torn basil
• 3-4 Tbs balsamic glaze
• Sea salt

Preparation:

If we find a small watermelon at the market, we love to make this dish. It’s best when made and served immediately. If you don’t have pre-made balsamic glaze, you can make your own my combining 1-cup of balsamic vinegar with ¼ cup brown sugar, then simmering it in a pan until the liquid is syrupy. Chill for about an hour before using.

Place first four ingredients in a bowl and toss gently. Mound the salad next to the tuna and drizzle with the balsamic glaze. Sprinkle with a bit of sea salt, and serve immediately.