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1
Grill 1 lime.
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2
Combine lime juice, 2 skinned kiwi, 2 tablespoon teriyaki and 1/4 cup honey for marinade in food processor.
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3
Marinate tuna steak in a sandwich bag from 30 minutes to up to 2 hours.
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4
While tuna marinates grill 2 limes and combine juice with 1/2 cup honey, 2 teapoons wasabi and 2 skinned kiwi to form our glaze in food processor.
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5
Heat glaze in sautee pan on medium heat and add cornstarch to thicken until it begins to stick to the spoon.
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6
Remove from heat and allow to cool.
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7
Pour glaze into squeeze bottle for later use.
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8
Grill one lime.
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9
Blanche and grill 1 ear of corn.
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10
Remove kernels.
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11
Chop 1 roma tomatoe, 1/3 of 1 red onion, 1 bunch of cilantro.
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12
Combine with roasted corn and juice from lime.
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13
Salt and pepper to taste for roasted corn salsa.
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14
Heat pan with olive oil over med-high heat.
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15
Salt and pepper each side of tuna to taste.
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16
Sautee each side of the tuna steak searing it for about 1 1/2-2 minutes each side.
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17
Then sear each edge for about 30-45 seconds.
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18
This is for a rare-mid rare steak depending on the size.
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19
Adjust for your taste.
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20
Allow tuna to rest for 3-5 minutes before slicing.
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21
Slice tuna on a slight bias.
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22
Place 1-2 bib or romaine lettuce leafs on a plate.
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23
Gently spread tuna across lettuce.
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24
Drizzle honey kiwi-wasabi glaze over steak from bottle.
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25
Slash roasted corn salsa on top and garnish with a grilled lime.
