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1
For charcoal grill, cook over medium coals.
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2
For a gas grill, preheat the grill and then reduce heat to medium.
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3
Rinse tuna and pat dry.
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4
Brush Tuna with olive oil; sprinkle with salt and pepper.
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5
If using a charcoal grill, grill tuna on greased rack of uncovered grill directly over coals, 8-12 minutes or until fish flakes easily when tested with a fork and the center is slightly pink, turning once.
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6
If using a gas grill, place tuna on greased rack over heat.
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7
Cover and then grill as above.
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8
Meanwhile, cook potato slices in boiling salted water 5-8 minutes or until tender.
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9
Drain and set aside.
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10
Cut corn from cob.
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11
In a small bowl combine cilantro, green onions, and jalapeno; cover and chill.
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12
Prepare Lime Dressing as below, and set aside.
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13
Break tuna into 3/4-inch pieces.
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14
Place tuna evenly on bottom of a 3-quart rectangular baking dish.
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15
Drizzle with 1/3 of the Lime Dressing.
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16
Add potatoes; drizzle with another 1/3 of the dressing.
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17
Add corn and drizzle with remaining dressing.
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18
Sprinkle lightly with salt and pepper.
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19
Cover and chill in refrigerator 2-3 hours.
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20
To serve, top with cilantro mixture and sweet pepper.
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21
Sprinkle with chili powder; pass lime wedges.
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22
To prepare Lime Dressing:.
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23
Finely shred 2 teaspoons of peel from the limes.
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24
Squeeze enough lime juice to equal 1/2 cup.
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25
In small bowl whisk together the lime peel, lime juice, olive oil, garlic, coriander, cumin, salt annd pepper.
