Black bean corn salsa is dignified enough to provide a beautiful and nutritious bed for the seared tuna.
Cash in on the great abundance of summer corn and tomatoes. Fresh corn please, it will make the whole difference and it is a snap to prepare.
Make sure the tuna is nice and thick, or you will risk overcooking it. Do not cook it a minute over medium rare.
If you would rather make this black bean corn salsa dish completely vegetarian: No problem skipping the tuna altogether, or tossing in diced extra firm tofu.
Photo Via http://kosherscoop.com
Ingredients for the black bean corn salsa:
- 4 cobs corn
- 2 cups canned black beans, rinsed and drained
- 1 large tomato, seeded and diced small
- 2 ribs celery, peeled and sliced very thin
- 1/2 purple onion, chopped fine
- 4 large cloves garlic, minced
- 1 tablespoon cumin
- 2 tablespoons capers
- 1/4 cup chopped flat parsley
- 1/4 cup chopped cilantro
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red hot sauce
- 1 teaspoon salt
- 1 teaspoon ground pepper
Bring water to boil in a large pot. Add the corn cobs and cook 5 minutes. Remove cobs and rinse under cold water. Stand the cobs on a board and scrape the kernels off with a knife. Transfer the kernels to a mixing bowl, with all remaining ingredients. Combine thoroughly. Arrange the black bean corn salsa in a platter, with sliced tuna on top or around (recipe follows). Serve at room temperature.
- 1 tablespoon olive oil
- 2-3 tuna steaks, 1 inch thick
- Salt and pepper to taste
Heat the oil in a heavy skillet. Season the tuna with the salt and pepper. When the oil is very hot-smoking, add the tuna. Sear about 1 minute on each side for medium rare. Let cool just a few minutes and slice thinly against the grain.