A Little Wednesday Tuna Decadence

Seared Ahi over Tomato, Cucumber and Grilled Corn Salad
Serves two with a little left over for indulgence.

1 T canola oil
2 ears of corn, kernels shaved off
1/2 lb. cherry tomatoes, sliced in half
I cucumber, peeled and thickly julienned
2/3 lb. ahi tuna, sushi quality
1 tsp. coarse unrefined sea salt
1 tsp. cracked black peppercorns
3 cloves garlic, minced
2 T extra virgin olive oil

Heat the canola oil in a sauté pan, and toast the corn in a single layer until lightly specked with brown, about 5-7 minutes. Leave in the pan to cool so it doesn’t get moist.

Grind the salt, pepper, and garlic together in a mortar so it makes a wet, grainy texture. Rub it all over the tuna.

I used an indoor grill, but a charcoal grill would add more dimension. (A cast-iron skillet also works well.) Heat the grill. When grill is hot, rub it down with the olive oil. Sear the tuna on both sides, about 3 minutes a side or so. If the steak is about an 1 1/2 - 2 inches thick, it should be fully done about a quarter inch or so on top and bottom. The rest is raw, as it should be.

Mix the corn, tomatoes, and cucumber together on a serving dish. Cut the tuna steak into 1/4-inch-thick medallions or slices and arrange on top of the vegetables. We ate from the same dish, but you can serve it on individual plates if you like.

Variation: for something a little richer, substitute sliced avocado for the cucumber.