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1
First make the salsa.
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2
Preheat the broiler.
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3
While it is heating, prepare the corn.
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4
Holding each ear upright, cut off the kernels with a sharp knife.
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5
Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking.
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6
Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes.
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7
Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes.
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8
Put them in a plastic bag and leave to sweat and cool so the skins loosen.
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9
Peel the peppers, discarding cores and seeds.
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10
Dice the flesh.
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11
Heat 1 tablespoon of the olive oil in a large frying pan.
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12
Add the onion and saute until soft but not brown, 3 to 4 minutes.
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13
Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil.
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14
Heat, stirring, until hot.
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15
Take from the heat and keep warm.
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16
Rinse fish steaks and pat dry with paper towels.
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17
Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill.
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18
Broil 3 to 4 minutes.
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19
Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
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20
Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning.
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21
Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each.
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22
Serve at once.
