Tuna And Corn Salad Recipe

Roast the Corn

Preheat your oven to 400°F (200°C). Spread the sweet corn kernels on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until slightly charred.

Prepare the Salad Base

While the corn is roasting, dice the red bell pepper and red onion. In a large bowl, combine the roasted corn, diced bell pepper, and diced red onion. Add lime juice, salt, and pepper. Toss well.

Cook the Tuna

Season the fresh tuna steaks with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the tuna for about 2-3 minutes on each side for medium-rare (adjust time based on your preference). Remove from heat and let rest for a few minutes.

Make the Cilantro Aioli

In a small food processor, combine the cilantro, 2 tablespoons of olive oil, lime juice, and a pinch of salt. Blend until smooth to create the cilantro aioli.

Assemble the Salad

Slice the seared tuna into thin strips. Serve the roasted corn salad on a plate, top with the sliced tuna, and drizzle with the cilantro aioli.