WINE WITH…Pan-Seared Tuna with Corn and Avocado Salsa

WINE WITH…Pan-Seared Tuna with Corn and Avocado Salsa

Among summer’s many blessings is the bounty of farm-fresh foods the season offers. (Ripe full-flavored tomatoes! Sweet succulent corn!!) Warm weather is barely upon us, but we already are anticipating the summery fare we’ll be enjoying over the next few months. One of our go-to dishes will be this refreshing fresh tuna and corn salsa based on a recipe a friend brought back from Australia. Freshness defines the dish: get the best quality tuna you can find and afford, plus the freshest possible corn and tomatoes bursting with ripe summer flavors.

Pan-Seared Tuna with Corn and Avocado Salsa

Serves 2

For best results marinate the tuna for at least 2 hours before cooking it.

For the Tuna:

1/2- 3/4 pound fresh tuna
1/3 cup olive oil
1-2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
Salt and pepper

For the Salsa:

1/8 teaspoon cumin seeds
2 cups fresh corn kernels
1 medium tomato cut in bite-size pieces
1 avocado cut in bite-size pieces
3 tablespoons olive oil
2 limes
1 clove garlic, minced
1 tablespoon minced cilantro
Salt and pepper

With a very sharp knife, cut the tuna in slices about 1/2 inch thick (freezing it for about 15 minutes will make the tuna easier to slice). Whisk together the oil, minced garlic and jalapeno pepper, plus a little salt and pepper. Pour this mixture over the tuna, making sure each slice is covered on both sides. Refrigerate for at least two hours and up to six.

To make the salsa, place the cumin seeds in a dry non-stick pan and stir them over high heat until they have colored but not burned (about 3-4 minutes). Set aside. In a bowl, combine the corn, tomatoes and avocado. Whisk together the olive oil, juice from one of the limes, garlic and cilantro. Taste for seasoning, and if the mixture needs more lime juice use half of the second lime (reserving the rest of the lime to garnish the finished dish).