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Рецепт Grilled Tuna Steaks With Roasted Corn And Tomato Salsa
by Global Cookbook

Grilled Tuna Steaks With Roasted Corn And Tomato Salsa
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Ингредиенты

  • 4 x Ears corn, husks removed
  • 2 x Red bell peppers
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Onion, diced
  • 2 x Tomatoes, peeled, seeded and coarsely minced
  • 1/4 c. Sun-dry tomatoes in oil, coarsely minced, plus 1 tsp. of their oil
  • 1 Tbsp. Sherry or possibly red wine vinegar
  • 3 Tbsp. Minced cilantro, up to 4
  • 1 x Lime, Juice of
  • 4 x Tuna steaks, (about 1 1/2 pounds) cut 3/4-inch thick
  • 2 Tbsp. Extra virgin olive oil Salt and pepper

Инструкции

  1. First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife.
  2. Heat a large heavy-based skillet or possibly frying pan without any fat over high heat till almost smoking. Add in the kernels and dry-roast till tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 min.
  3. Cook the peppers under the broiler, turning them till the skin chars and bursts, 7 to 10 min. Put them in a plastic bag and leave to sweat and cold so the skins loosen. Peel the peppers, discarding cores and seeds.
  4. Dice the flesh.
  5. Heat 1 Tbsp. of the extra virgin olive oil in a large frying pan. Add in the onion and saute/fry till soft but not brown, 3 to 4 min. Take the pan from the heat and stir in the roasted corn, minced tomatoes, sun-dry tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, till warm. Take from the heat and keep hot.
  6. Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or possibly grill. Broil 3 to 4 min. Turn steaks over, brush with the remaining oil and grill till done to taste, 2 to 3 min longer.
  7. Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.
  8. Yield: 4 servings