Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn

• 4 six-ounce portions yellowfin tuna
• 2 ounces corn oil
• 2 teaspoons coarsely chopped shallots
• 1/2 teaspoon coarsely chopped garlic
• 2 teaspoons fresh oregano leaves
• 2 bay leaves
• 1/2 teaspoon crushed black peppercorns
• 2 ounces unsalted butter
• 1/2 teaspoon lemon juice
• 1/2 teaspoon snipped chives
• Salt to taste
• 8 capers
• 1/4 cup watercress leaves
• 3 tablespoons diced sun-dried tomatoes
• 23 cup raw sweet corn kernels
• 4 sprigs fresh oregano for garnish

1. Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns.
2. Let flavors merge 1 hour at room temperature, turning fish over several times.
3. As fish marinates, soften butter in a small bowl.
4. Using a spoon, work in lemon juice, chives and salt.
5. Using a large knife, chop together capers and watercress until cut very fine.
6. Work these into the soft butter.
7. Form into 4 equal-size patties and refrigerate.
8. Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish.
9. Turn over fish at midpoint.
10. As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft.
11. Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.
12. To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate.
13. Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.

yellowfin tuna, corn oil, shallots, garlic, oregano, bay leaves, black peppercorns, butter, lemon juice, chives, salt, capers, watercress leaves, tomatoes, sweet corn kernels, oregano

Taken from cooking.nytimes.com/recipes/4520 (may not work)