its a very simple, vibrant, tasty dish to prepare.
sushi grade tuna cut into 6 oz. portions
fresh local corn
heirloom cherry tomatoes
extra virgin olive oil
grapeseed or canola oil
people have all sorts of ways they like to cook their corn. i prefer shucking the corn, boiling it in a pot of water, milk, butter, and old bay seasoning. simmer for about 10 minutes then remove the corn and let the liquid drain off. once its not dripping any longer, put it on the grill and rotate until it has some nice charred color on it. put it aside to cool. rub a little grapeseed oil on the tuna to keep it from sticking to the grill, season it & mark on the grill. to get the nice crossmarks on it, turn the tuna 90 degrees once it has a nice grill mark on it. do both sides. set tuna aside while you finish the salad.
with a serrated bread knife stand the corn up and cut the kernels off into a bowl. cut the tomatoes in quarters, halves, or leave them whole if you like. slice the red onion as thin as possible. if you happen to have a japanese mandoline, it works perfectly. otherwise you can dice, or chop it. cut the avocado in half remove the pit cut in half again and remove the shell. place the quarters on a cutting board so it is straight up and down. cut into 3 even slices, roll it onto its side, slice it again, then turn it sideways and cut into a small dice. mix all your salad ingredients in a bowl with some fresh lime zest or lime juice, a little evoo and season as you like. cut the tuna in whatever shape you like, place the salad on a plate with the tuna and VOILA!!