Grilled Tuna and Corn Salad |
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Prep Time: 7 Minutes Cook Time: 26 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Grilling fresh corn caramelizes its natural sugars, making the corn even more flavorful. Ingredients:
3 small ears shucked corn |
1/2 small red onion, cut into 1/2-inch-thick slices |
cooking spray |
4 (6-ounce) tuna steaks |
1 1/2 tablespoons olive oil, divided |
3/4 teaspoon kosher salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
2 tablespoons chopped fresh basil |
1 1/2 tablespoons cider vinegar |
Directions:
1. Prepare grill.
2. Coat corn and onion with cooking spray; place on grill rack coated with cooking spray. Cover and grill corn 20 minutes, turning 3 times. Grill onion 10 minutes or until tender, turning once.
3. Brush fish with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until desired degree of doneness.
4. Cut kernels from ears of corn in a medium bowl. Add onion, remaining 1/2 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and vinegar, stirring to combine. Serve fish with corn salad.
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