INGREDIENTS
Salsa
4 ears of corn, kernels removed with a knife
1 small jar roasted red bell peppers, diced
2 TBSP. olive oil, divided
1 onion, diced
2 tomatoes, peeled and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 tsp. of their oil
1 TBSP. sherry or red wine vinegar
3 to 4 TBSP. chopped cilantro
Juice of 1 lime
Tuna
4 tuna steaks, 3/4-inch thick
2 TBSP. olive oil
Salt and pepper
DIRECTIONS
First make the salsa.
Prepare corn and dice the red peppers.
Heat 1 TBSP. of the olive oil in a large fry pan.
Add the onion; sauté until soft but not brown.
Take the pan off the heat and stir in the corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil.
Heat, stirring, until hot.
Take from the heat and keep warm.
Preheat the broiler or grill, if using.
Rinse fish and pat dry.
Brush with half the oil; season with salt and pepper and set on oiled grill pan or grill.
Cook 3 to 4 minutes.
Turn steaks over, brush with the remaining oil and cook until done to your liking.
Stir the cilantro and lime juice into the salsa, taste and adjust seasoning.
To serve, make a bed of salsa on the plates and place a tuna steak on top of each.
Serve at once.
Serves 4.
