Grilled Tuna Steaks with Roasted Corn and Tomato Salsa

Total Time:
1 hr
35 min
25 min

4 servings

  • For salsa:
  • 4 ears of corn, husks removed
  • 2 red bell peppers
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 tomatoes, peeled, seeded and coarsely chopped
  • 1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
  • 1 tablespoon sherry or red wine vinegar
  • 3 to 4 tablespoons chopped cilantro
  • Juice of 1 lime
  • 4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
  • 2 tablespoons olive oil
  • Salt and pepper
  • 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. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.

  • Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.

  • 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 grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.

  • 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.

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