Wild Caught Atlantic Tuna Recipe

Cooking Instructions

1. 1

   Prepare the Vinaigrette

   In a small bowl, whisk together white balsamic vinegar, olive oil, minced garlic, salt, and black pepper. Set aside.

2. 2

   Sauté the Summer Squash

   Slice the summer squash into thin rounds. Heat a skillet over medium heat, add a little olive oil, and sauté the squash for about 5 minutes until tender. Season with salt and pepper.

3. 3

   Prepare the Heirloom Tomatoes

   Chop the heirloom tomatoes into bite-sized pieces and set aside.

4. 4

   Make the Sweet Corn Brodo

   In a saucepan, add fresh sweet corn kernels with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the broth and set it aside.

5. 5

   Cook the Tuna

   Season the tuna steaks with salt and pepper. Heat a grill or skillet over high heat and sear the tuna for about 2-3 minutes on each side for medium-rare, adjusting time based on thickness.

6. 6

   Plate the Dish

   On a plate, place the sautéed summer squash, top with chopped heirloom tomatoes, then the seared tuna. Drizzle with the white balsamic vinaigrette and serve the sweet corn brodo on the side.