Seared Tuna with Tomato and Roasted Corn Salsa

• Kernels cut from 2 ears corn, or 1 cup frozen corn kernels, defrosted (see Cooking Notes, page 14)
• 2 tablespoons olive oil
• 1/2 teaspoon salt, plus more to taste
• Black pepper
• 1 cup cherry tomatoes, quartered
• 2 scallions, white portion only, chopped
• 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
• 1 avocado, pitted and chopped (see Cooking Notes, page 10)
• 2 limes
• 1 pound tuna steak
• Cayenne pepper

1. Preheat the oven to 450F.
2. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
3. 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.
4. Spread the corn out evenly on the baking sheet and roast for 20 minutes.
5. You want the corn to take on a golden brown color.
6. 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.
7. Remove the corn from the oven and set aside.
8. While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl.
9. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl.
10. Toss well.
11. Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt.
12. Taste and adjust the seasoning as needed.
13. Set aside.
14. Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
15. Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat.
16. When the oil is hot, add the tuna and cook to medium-rare, turning once.
17. The time it will take for the tuna to cook depends on its thickness.
18. If youre 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.
19. Thinner steaks will cook in less time.
20. Ultimately the tunas thickness and your preferred level of doneness will determine how long to cook the fish.
21. Cut the remaining lime into wedges.
22. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
23. INGREDIENTS
24. Frozen Corn
25. If you are using frozen corn, measure the amount needed before defrosting.
26. Tuna Steaks
27. Try to buy a very thick piece of tunaideally 1 1/2 inches thick.
28. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
29. TECHNIQUES
30. Searing Tuna
31. Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior.
32. While grilling is very popular, I find that it dries out the fish too much.
33. To properly sear, make sure you start off with a hot pan and oil.
34. Place the meat in the pan and leave it alone until it develops a golden brown crust.
35. Roasting Corn
36. For this recipe, you are looking to do more than just cook the corn through.
37. You want to caramelize its sugarsmaking it sweetand change its texture making it crunchy.
38. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
39. ADVANCE PREPARATION
40. 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.
41. The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.

corn, olive oil, salt, black pepper, cherry tomatoes, scallions, cilantro, avocado, limes, tuna, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/seared-tuna-with-tomato-and-roasted-corn-salsa-380182 (may not work)