Tuna steaks with roasted corn relish
Recipe Mari Loewen
A truly amazing pairing of flavours, that are lovely and comforting.
Ingredients
4 4-ounce sushi grade tuna steaks
1 tablespoon extra-virgin olive oil
Coarse salt and cracked black pepper
Roasted corn relish
4 ears corn, husked
½ red pepper, finely chopped
½ yellow pepper, finely chopped
¼ cup red onion, chopped
4 Roma tomatoes, diced
¼ cup lime juice
2 tablespoons extra-virgin olive oil
¼ cup balsamic vinegar
¼ cup green onion, chopped
1 tablespoon jalapeño seeded, chopped
¼ cup cilantro, chopped
1 avocado, pitted, chopped
Sea salt and cracked black pepper
Preparation
Preheat heavy skillet to medium-high heat. Cut corn from cob and roast kernels until smokey and slightly charred; remove from heat and set aside to cool. Place cooled corn into medium-sized bowl, and add all remaining ingredients except avocado; set aside (add avocado just before serving).
Preheat outdoor grill or skillet to medium high heat. Brush tuna with olive oil and sprinkle with salt and pepper. Grill about 3 minutes per side for medium rare. Serve immediately with salsa. Serves 4.
