By Just looking at this photo makes us want to slap that tuna steak on a grill. But you guys, it's not fish. It's summer's favorite fruit, watermelon—mind blown (or should we say watermelon blown?). Our obsession with watermelon makes this alternative to tuna steaks the perfect idea for the fish-opposed, vegetarians, or those who want to do more than just drink their watermelon.
This recipe couldn't be simpler and can be featured as the main dish at a summer soiree or as a quick appetizer, to hold people over before dinner. Simply cut the rind off and pick the seeds out of the watermelon, place slices in a roasting pan with sherry, butter and basic seasonings (salt and pepper), cover it with parchment paper and foil, and roast for 2 1/2 hours to get a sufficient char lining the edges.
While you're waiting for the magic to happen, you can whip up an easy balsamic glaze, by reducing balsamic vinegar in half. Work on your tan or read a book until the watermelon turns into roasted perfection, and then top with feta or cotija cheese and the balsamic glaze before devouring.
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