Sunday, April 24, 2011

Seared Local Tuna with Roasted Poblano Corn Salsa

I am trying to be exclusively vegan again, but with the sight of fresh, not previously frozen, dark tuna at the Farmers Market this was nearly impossible. Tuna like this seared correctly is heaven. At the grocery store I had picked up fresh poblanos and ears of corn. Today, I got my inner Bobby Flay out, and made and plated lunch: seared tuna on roasted poblano corn salsa
Roasted poblano corn salsa: (makes 3-4 small servings)
  • 2 ears of corn (with husk)
  • 2 poblano pepper, washed
  • 1/2 red onion, finely diced
  • salt, pepper
  • 2 TB champagne or sherry vinegar
  • 1 TB chili olive oil
  • 1/2 ts organic brown sugar
Roast the poblanos and corn on the grill until the corn husk are charred and the poblanos’ skin is blistered and black. Remove the poblanos, peel the burnt skin off, and chop finely. Add to the chopped onion. Grill the corn for 15-20 min with husk on medium-high and turn several times. Then, remove the husks and grill for another 5 min. Remove from grill and use a fancy kitchen toy tool to cut the roasted corn of the cob (or a simple knife but beware of splattered corn). Add the corn to the salsa and season with salt and pepper. Mix the vinegar, oil and sugar, and whisk well. Add to the salsa and mix. It will be a warm salsa.
Heat a pan on really high heat with sufficient oil so that the tuna will sear right away. Sear seasoned tuna on both sides for about 1 min (depending on you raw you like it). Plate with salsa. Enjoy!
poblanos  grilled corn