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The Whole Foods Kosher kitchen

Seared Tuna with Black Bean Corn Salsa Recipe

Posted on 9th of April, 2010 by Lévana

levana-cooks-seared-tuna-with-black-bean-corn-salsa

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.

Ingredients:

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

Instructions:

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 in platter, with sliced tuna on top or around (recipe follows). Serve at room temperature.

SEARED TUNA

Ingredients:

1 tablespoon olive oil

2-3 tuna steaks, 1 inch thick

Salt and pepper to taste

Instructions:

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.

Filed under: Fish Recipes, Gluten Free Recipes, Kosher Recipes, Vegetarian Recipes

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