TUNA:
Cut 1″ thick Medallions
Brush with Olive Oil
Season with Garlic Powder
Marinade for 20 to 30 Minutes

Grill Med-High Heat for:
5 Minutes per side (for 1″ steaks)
3 Minutes per side (for 1/2″ steaks)
The fish will turn white when done.

SALSA:
3/4 cup chopped Honeydew Melon
1/4 cup chopped White Onion
2 Tbsp Olive Oil
1 Tbsp chopped Fresh Cilantro
1 Tbsp Lime Juice
2 Tbsp minced Jalapeno

Mix, Salt and Pepper to taste, and let stand for 15 Minutes.

Serve over Tuna.