Recipe - Grilled Tuna Steaks With Roasted Corn And Tomato Salsa

FOR SALSA
4 Ears corn; husks removed
2 Red bell peppers
2 tablespoon Olive oil
1 Onion; minced
2 Tomatoes; peeled, seeded and
; coarsely chopped
One fourth cup Sundried tomatoes in oil;
coarsely chopped,
; plus 1 teaspoon of
; their oil
1 tablespoon Sherry or red wine vinegar
3 tablespoon Chopped cilantro; up to 4
1 Lime; Juice of
4 Tuna steaks; (about 1 1/2
pounds)
; cut 3/4inch thick
2 tablespoon 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 heavybased skillet or frying pan without any fat over high
heat until almost smoking. Add the kernels and dryroast 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, sundried tomatoes, minced
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.

Yield: 4