Grilled Tuna Steaks with Roasted Corn and Tomato Sa

Name: Grilled Tuna Steaks with Roasted Corn and Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn, husks removed; 2 red bell peppers; 2 tablespoons olive oil; 1 onion, diced; 2 tomatoes, peeled, seeded and coarsely chopped; 1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil; 1 tablespoon sherry or red wine vinegar; 3 to 4 tablespoons chopped cilantro; Juice of 1 lime; 4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick; 2 tablespoons olive oil; Salt and pepper

Servings: persons

4 ears of corn, husks removed
2 red bell peppers
2 tablespoons olive oil
1 onion, diced
2 tomatoes, peeled, seeded and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
1 tablespoon sherry or red wine vinegar
3 to 4 tablespoons chopped cilantro
Juice of 1 lime
4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
2 tablespoons olive oil
Salt and pepper

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

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears of corn, husks removed, 2 red bell peppers, 2 tablespoons olive oil, 1 onion, diced, and more.

Yes, Grilled Tuna Steaks with Roasted Corn and Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tuna Steaks with Roasted Corn and Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions