Grilled Tuna Steak with Charred Corn Vinaigrette

By Coppermouse

Ingredients

• For the vinaigrette:
• 1 cup grilled corn kernels, cut from 1 cob
• 1/4 cup olive oil
• 2 tablespoons finely chopped fresh basil
• 2 teaspoons white wine vinegar
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• For the tuna:
• 2 teaspoons white wine vinegar
• 2 teaspoons honey
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Four 6- to 8-ounce yellowfin tuna steaks, rinsed and patted dry

Preparation

Step 1

To make the vinaigrette, in a small bowl, whisk together the corn, olive oil, basil, vinegar, garlic, salt, and pepper.

To make the tuna, in a wide, shallow bowl, whisk the vinegar with the honey until the honey dissolves. Whisk in the olive oil, salt and pepper. Place the tuna steaks in the vinegar mixture and turn to coat.

Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.

Transfer the tuna steaks to the grill. Close the cover and cook to the desired doneness, 1 1/2 to 2 minutes per side for medium-rare.