GRILLED YELLOWFIN TUNA WITH SUN-DRIED TOMATOES AND CORN

Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn image

Provided by Marian Burros

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 six-ounce portions yellowfin tuna
2 ounces corn oil
2 teaspoons coarsely chopped shallots
1/2 teaspoon coarsely chopped garlic
2 teaspoons fresh oregano leaves
2 bay leaves
1/2 teaspoon crushed black peppercorns
2 ounces unsalted butter
1/2 teaspoon lemon juice
1/2 teaspoon snipped chives
Salt to taste
8 capers
1/4 cup watercress leaves
3 tablespoons diced sun-dried tomatoes
2/3 cup raw sweet corn kernels
4 sprigs fresh oregano for garnish

Steps:

Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns. Let flavors merge 1 hour at room temperature, turning fish over several times.
As fish marinates, soften butter in a small bowl. Using a spoon, work in lemon juice, chives and salt. Using a large knife, chop together capers and watercress until cut very fine. Work these into the soft butter. Form into 4 equal-size patties and refrigerate.
Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish. Turn over fish at midpoint.
As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft. Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.
To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate. Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 9 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams