Name Grilled Tuna with Corn-Tomato Relish & Rosemary Potatoes
Source Bellanico chef Chris Shepherd


2 ears corn
1/4 cup + 2 tablespoons extra virgin olive oil + extra for grilling fish
4 garlic cloves, sliced
6 medium Yukon gold potatoes, each sliced into 6 wedges
-- Leaves stripped from 1 large rosemary sprig
-- Kosher salt, to taste
-- Freshly ground pepper, to taste
5 heirloom tomatoes, peeled and seeded, cut in 1/2-inch dice (about 2 1/2 cups)
12 fresh basil leaves, torn
4 six-ounce tombo tuna steaks
Instructions: Preheat oven to 400° and preheat a gas or charcoal grill to medium-high.

Push back corn husks and remove silk. Reshape husks around corn and set aside.

Heat 1/4 cup olive oil in small skillet over medium heat; add garlic and cook until light golden, stirring occasionally. Do not let garlic get dark brown or the oil will take on a burned taste.

Strain the oil and discard garlic. Toss the potato wedges with the oil, rosemary and salt and pepper to taste.

Spread the potatoes on a baking sheet and roast 30-40 minutes, turning once after 15-20 minutes. Potatoes should be crisp-brown on all sides. After they are done, turn off the heat and leave in the oven.

While the potatoes are cooking, grill the corn for 20 to 25 minutes, turning frequently. Set aside to cool.

Place the tomatoes and torn basil in a bowl. Remove the husks from the cooled corn and cut the kernels off the cob and add to the bowl. Stir in the remaining 2 tablespoons olive oil, season with salt and pepper to taste and set aside.

Lightly brush tuna with additional o

Parsed Ingredients
whole fraction measure ingredient

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