Recipe: Grilled Tuna with Sweet Corn and a Tomato-Caper Relish
The nights are cooling off and getting just a little bit longer but the amazing summer produce is still going strong in our markets and farm stands. It is a hallmark of summer cooking that we are able to lean heavily on the fresh ingredients and spend very little time in the kitchen and more time out on the patio or deck enjoying the still-warm breezes. I was fortunate to locate a gorgeous piece of bluefin tuna at the Great Barrington farmers market, but any firm-fleshed fish like salmon, trout or arctic char would be wonderful with these accompaniments. My husband, Tim, is a great fire builder, so I count on him to light up the hardwood charcoal in the classic Weber kettle grill about 30 minutes before I’m ready to cook. If you can manage it, the hardwood imparts its own special flavor to the dish.
Grilled Tuna with Sweet Corn and a Tomato-Caper Relish
For 4 people
For the tomato-caper relish:
1 large, ripe local tomato, diced
¼ cup minced red onion
2 Tablespoons balsamic vinegar
2 Tablespoons capers
1 teaspoon freshly grated lemon zest
Fresh tarragon or basil, cut into thin ribbons
Salt and pepper
For the corn:
The kernels cut from 4 ears of sweet corn. (Save the cobbs if you’d like to steep them into milk for your next chowder or soup.)
2 Tablespoons butter
½ teaspoon smoked paprika (pimenton de la vera dulce)
Salt and pepper
For the tuna:
1 ½ pounds of fresh bluefin or yellowfin tuna
2 Tablespoons extra virgin olive oil
Freshly ground black pepper
Sea salt
2-3 cups of arugula or other spicy greens
2 additional Tablespoons of high-quality calsamic vinegar for drizzling
1. Start by putting the tomato-caper relish together so the flavors have a chance to meld and mellow. In a non-reactive bowl, fold together the diced tomatoes, minced onion, vinegar, capers, herbs and lemon zest. Season lightly with salt and pepper and taste. Add more salt or pepper as needed. Let marinate at room temperature for 1-2 hours before serving.
2. Light your grill about 30 minutes before you are ready to cook the tuna. Bring the tuna out of the refrigerator and cut into 4 servings. at that time and season liberally with salt and pepper on both sides. Brush both sides of the tuna with olive oil. Grill over hot part of the fire until the tuna is medium rare to medium — this will depend on the thickness of the tuna but aim for about 4 minutes per side.
3. Heat a sauté pan or skillet on the stove over medium-high heat. Add the butter and once it is sizzling, add the pimenton and stir just 5 seconds before adding the corn kernels. Toss or stir the corn constantly until very tender. This will take only 2-3 minutes. Remove the pan from the heat and season lightly with salt and pepper.
4. Divide the sautéed corn among the 4 plates. Add a small handful of arugula or other spicy greens on top of the corn. Place the grilled tuna on the greens and drizzle a little balsamic vinegar over the whole dish and onto the plates. Serve with the tomato-caper relish.
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