Recipe by Levana Kirschenbaum

Seared Tuna with Black Bean and Corn Salsa

Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

Ingredients

Corn Salsa

  • 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

Seared Tuna

  • 1 tablespoon Gefen Olive Oil

  • 2 to 3 tuna steaks, 1 inch thick

  • salt, to taste

  • pepper, to taste

Directions

1.

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.

2.

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.

3.

Arrange corn mixture on platter with sliced tuna on top or around. Serve at room temperature.

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Seared Tuna with Black Bean and Corn Salsa

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