3 ears fresh corn
4 (3/4-inch thick) ahi tuna steaks (4 to 6 ounces each)
2 to 4 tablespoons olive oil
1/3 cup chopped cilantro
1 jalapeno, chopped
Juice of 1 lime
1 to 2 avocadoes, peeled and diced
Preheat broiler. Remove kernels from ears of corn and place in roasting pan. Broil for 5 to 10 minutes, watching carefully to prevent burning. Remove from oven and cool completely. Heat olive oil in large skillet over medium-high heat – start with 2 tablespoons and add more if necessary. Add tuna and sear – about 2 minutes per side. (if you like it really raw, do 1 minute per side; if you like it cooked through, do 4 to 5 minutes per side). Remove from heat and cool. Slice or chop tuna into smaller pieces and toss with corn, cilantro, jalapeno and lime juice. If not serving immediately, refrigerate until ready to serve. Stir in avocado just before serving.
We have other recipes using fresh tuna. Try your hand at these Seared Tuna Steaks with Citrus Sauce.