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Cash in on the great abundance of summer corn and tomatoes. Fresh corn, please; it will make the whole difference and it is a snap to prepare. Make sure the tuna is nice and thick, or you will risk overcooking it. Do not cook it a minute over medium rare.
4 cobs corn
2 cups canned black beans, rinsed and drained
1 large tomato, seeded and diced small
2 ribs celery, peeled and sliced very thin
1/2 purple onion, chopped fine
4 large cloves garlic, minced
1 tablespoon cumin
2 tablespoons Tuscanini Capers
1/4 cup cleaned and chopped flat parsley
1/4 cup cleaned and chopped cilantro
1/3 cup Gefen Olive Oil
1/4 cup fresh lemon juice
2 tablespoons hot sauce
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon Gefen Olive Oil
2 to 3 tuna steaks, 1 inch thick
salt, to taste
pepper, to taste
Bring water to boil in a large pot. Add the corn cobs and cook five minutes. Remove cobs and rinse under cold water. Stand the cobs on a board and scrape the kernels off with a knife. Transfer the kernels to a mixing bowl, with all remaining salsa ingredients. Combine thoroughly.
For tuna: Heat the oil in a heavy skillet. Season the tuna with the salt and pepper. When the oil is very hot-smoking, add the tuna. Sear about one minute on each side for medium rare. Let cool just a few minutes and slice thinly against the grain.
Arrange corn mixture on platter with sliced tuna on top or around. Serve at room temperature.
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