Grilled Tuna with Corn and Avocado Relish
Makes 8 servings

Ingredients

• 2 - ears medium yellow sweet corn, shucked
• 1/4 - cup fresh lime juice
• 2 - Tablespoon olive oil, divided
• 1/4 cup balsamic vinegar
• 1/4 - cup chopped red onion
• 1/4 - cup chopped green onion
• 1 - Tablespoon jalapeno pepper, seeded, chopped
• 1 - teaspoon chopped fresh cilantro
• 1 - ripe avocado
• jalapeno peppers, garnish
• 1 - teaspoon salt, divided
• black pepper, to taste
• 8 - tuna steaks / fillets, 4 to 6 ounces each servings

Directions

1. On the grill, roast the corn for 10 minutes or until it begins to turn golden, turning after 5 minutes. 
2. Next, mix the lime juice, 1 tablespoon of the olive oil, vinegar, red onion, green onions, jalapeno and cilantro together in a bowl. 
3. Pit, skin and chop the avocado and add to the lime juice mixture.
4. When the corn is cool enough to handle, cut the kernels from the cob and add to the avocado mixture. Add 1/2 teaspoon salt and black pepper and set aside.
5. With remaining olive oil, brush the tuna steaks and sprinkle remaining 1/2 teaspoon of the salt and black pepper. 
6. Grill the tuna steaks on each side for about 3 minutes per side or until very pink in center. (Thinner steaks will take a little less time and thicker ones will take a little more.) 
7. Serve the steaks topped with the relish.

Anne Jones