Seared Tuna Steak with Roasted Corn and Avocado Salsa
Holy Tuna Batman! This Seared Tuna Steak with Roasted Corn and Avocado Salsa is awesome! If you like tuna, then this is a must.
Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 8 min
2 ripe avocados
3 ears of corn
1/4 red onion, finely diced
1 diced jalapeño (optional)
2T red wine vinegar
2T olive oil
Juice of a lime
salt and pepper to taste
2 tuna steaks about 1 1/2 inches thick
spice rub of your choice, I used garlic powder, cayenne, chili powder, and paprika
2T vegetable oil
Special Equipment and Other Items Needed:
Preparing Seared Tuna Steak with Roasted Corn and Avocado Salsa:
Roast the corn on the grill until done (about 15 minutes)
While that is cooking, dice the onion and jalapeño. Place in the bowl with the red wine vinegar so it can ‘pickle’ a little bit first. When the corn is done, cut the kernels from the cob and add to the bowl. Add the olive oil and salt and pepper and stir. We’ll come back to the avocado, we’ll want to do that last.
With the salsa partially ready, you can go ahead and rub your spices on your tuna steaks. Make it to your desired spiciness and thickness of the rub. I did a light rub to not overpower the salsa but I did it with a bit of a kick. A thick rub will give you a ‘blackened’ effect if you like that.
About 10 minutes before you are ready to eat, add the oil to a cast iron skillet (or a heavy skillet of your choice, but you need a cast iron one if you don’t have it) and turn it on high. When the oil is hot but not smoking, add the tuna steak carefully. Cook about 4 minutes per side and then remove from the skillet and place on the plate.
Cut the avocado into small cubes (check out the How to Cut an Avocado post for the quickest, easiest, mess-free way of doing this) and add to the salsa. Squeeze the juice of one lime over the salsa to help prevent the oxidization of the avocado and to add great flavor. Fold the avocado in gently and top the fish with it. Enjoy!!!
Shown here with sautéed collard greens with bacon and roasted tomatoes with panko and parmesan