Seared Tuna/crispy Fried Polenta/mizuna Frills/ Fire Roasted Corn Ribs Topped With A Strawberry Salsa Recipe

Directions

1. 1

   Prepare the Polenta

   In a pot, bring 4 cups of water to a boil. Gradually whisk in the polenta and reduce heat to low. Cook for 20-25 minutes, stirring frequently until thickened. Season with salt and pepper. Pour into a greased baking dish and let cool completely.

2. 2

   Prepare the Corn Ribs

   Remove the husks from the corn and cut the ears of corn into quarters lengthwise. Brush with olive oil and season with paprika, salt, and pepper. Grill or roast in the oven at 400°F (200°C) for about 15-20 minutes, turning occasionally until tender and slightly charred.

3. 3

   Make the Strawberry Salsa

   Chop the strawberries and red onion. In a bowl, combine strawberries, red onion, lime juice, and a pinch of salt. Mix well and let it sit to marinate while you prepare the other components.

4. 4

   Fry the Polenta

   Once the polenta has cooled, cut it into desired shapes (squares or circles). Dredge each piece in cornstarch, shaking off the excess. In a frying pan, heat the oil over medium heat and fry the polenta pieces until golden brown and crispy on both sides. Drain on paper towels.

5. 5

   Seared Tuna

   Season the tuna steaks with salt, pepper, and garlic powder. In a hot skillet with a little olive oil, sear the tuna for about 1-2 minutes on each side for rare, or longer if desired. Remove from heat and let rest for a minute.

6. 6

   Plate the Dish

   On a plate, arrange the crispy fried polenta, top with seared tuna, and garnish with mizuna frills. Add the fire-roasted corn ribs on the side and finish with a generous spoonful of strawberry salsa on top.