Seared Tuna with Tomato and Roasted Corn Salsa

Preparation

1. Roast the Corn

   Step 1

   Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.

   Step 2

   Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

2. Prepare the Salsa

   Step 3

   While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.

   Step 4

   Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.

3. Prepare the Tuna

   Step 5

   Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.

   Step 6

   Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you’re able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna’s thickness and your preferred level of doneness will determine how long to cook the fish.

4. Assemble the Dish

   Step 7

   Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.

5. Cooking Notes

   Step 8

   INGREDIENTS

6. Step 9

   Frozen Corn

   Step 10

   If you are using frozen corn, measure the amount needed before defrosting.

7. Step 11

   Tuna Steaks

   Step 12

   Try to buy a very thick piece of tuna—ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.

8. Step 13

   TECHNIQUES

9. Step 14

   Searing Tuna

   Step 15

   Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.

10. Step 16

    Roasting Corn

    Step 17

    For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars—making it sweet—and change its texture— making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.

11. Step 18

    ADVANCE PREPARATION

12. Step 19

    The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.

13. Step 20

    The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.