Tuna has long been a favorite protein in our house. For a portable meal, I prefer tuna fish to lunch meat. And we are not unique in that. Tuna makes up more that one-third of the fish & seafood eaten in the U.S., and more than one-half of the finfish eaten. With approximately 1.6 million tons of tuna caught worldwide each year, it is considered one of the most commercially valuable fish on Earth. While we’ll eat canned tuna all year long, tuna steaks are something we tend to eat only in the warmer months, when we can grill it.
Last week, all the conditions were favorable for enjoying tuna steaks for dinner. Eric was home in the evening, it was nice enough to be outside grilling, the tuna steaks at the grocery store were fresh, and I had an interesting new recipe for using it.
This season’s corn on the cob is now available in the produce section and it is crisp and delicious, and also part of the recipe. The corn was made all the sweeter by grilling it. A few basic ingredients turn the corn into a delectable relish to put over top of the tuna, making a wonderful meal that we will be repeating all season long!
Tuna Steaks with Corn Relish
Tuna Steaks with Corn Relish (adapted from The Deen Brothers Get Fired Up by Jamie and Bobby Deen, and Melissa Clark via betterrecipes.com) Serves: 2
Ingredients:
Corn Relish
- 1 ear of corn, silk removed, husk intact
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon white wine vinegar
- 1 small clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Tuna
- 1 teaspoon white wine vinegar
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tuna steaks, 5 – 8 ounces each, rinsed and patted dry
Directions:
Soak the corn in its husk in water for 5-10 minutes. Light the grill and set the burners to medium heat. Grill the corn for 7 minutes, turning it once or twice. Remove it from the grill and when it is cool enough to handle, shuck the ear and cut the kernels from the cob.
Grill the corn.
Make the relish: in a small bowl, whisk together 1/2 cup of the grilled corn, the olive oil, basil, vinegar, garlic, salt, and pepper, then set the relish aside.
Put together the corn relish.
Make the tuna: in a wide shallow bowl, whisk together the vinegar and the honey until the honey dissolves. Whisk in the olive oil, salt, and pepper. Brush both sides of the tuna steaks with the vinegar mixture.
Brush the vinegar mixture over the tuna steaks.
With the grill set to medium-high, brush the grate with oil or spray it with nonstick cooking spray. Transfer the tuna steaks to the grill.
Grill the tuna.
Close the cover and cook to steaks to the desired doneness, about 1 1/2-2 minutes per side for medium-rare.
Tuna steaks grill quickly!
Serve the tuna steaks with the corn relish spooned over it.
This is wonderful!
Fresh corn goes well with fresh fish! ~Linda
Tuna Steaks with Corn Relish (adapted from The Deen Brothers Get Fired Up by Jamie and Bobby Deen, and Melissa Clark via betterrecipes.com) Serves: 2
Ingredients:
Corn Relish
- 1 ear of corn, silk removed, husk intact
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon white wine vinegar
- 1 small clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Tuna
- 1 teaspoon white wine vinegar
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tuna steaks, 5 – 8 ounces each, rinsed and patted dry
Directions:
Soak the corn in the husk in water for 5-10 minutes. Light the grill and set the burners to medium heat. Grill the corn for 7 minutes, turning it once or twice. Remove it from the grill and when it is cool enough to handle, shuck the ear and cut the kernels from the cob.
Make the relish: in a small bowl, whisk together 1/2 cup of the grilled corn, the olive oil, basil, vinegar, garlic, salt, and pepper, then set the relish aside.
Make the tuna: in a wide shallow bowl, whisk together the vinegar and the honey until the honey dissolves. Whisk in the olive oil, salt, and pepper. Brush both sides of the tuna steaks with the vinegar mixture.
With the grill set to medium-high, brush the grate with oil or spray it with nonstick cooking spray. Transfer the tuna steaks to the grill.
Close the cover and cook to steaks to the desired doneness, about 1 1/2-2 minutes per side for medium-rare.
Serve the tuna steaks with the corn relish spooned over it.