Grilled Tuna with Corn and Avocado Salsa

From issue #2.
Grilled Tuna with Corn and Avocado Salsa

Serves: 4


zest of an orange
handful of fresh basil leaves, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
800g piece tuna, trimmed & cut into 4 pieces

2 corn cobs
juice of an orange
2 tablespoons white wine vinegar
1 small red onion, finely chopped
2 cloves garlic, crushed
2 spring onions, finely sliced
2 tablespoons olive oil
handful of basil leaves, roughly chopped
1 avocado, diced
sea salt and freshly ground pepper


Combine all the marinade ingredients, add the tuna and turn to coat well. Refrigerate for 1 to 2 hours.

Rub the corn cobs with a little oil and grill or barbecue until tender, turning frequently. When cool enough to handle, slice off the kernels with a sharp knife.

Combine the orange juice and white wine vinegar in a bowl. Add the onion and garlic and toss to coat. Add the corn and the other ingredients and season.

Heat a ridged grill and brush or spray with olive oil. Sear the tuna on each side being careful not to overcook.

Serve with corn & avocado salsa, a green salad and some crusty bread. Serves 4