INGREDIENTS

INSTRUCTIONS

First make the salsa. Preheat the broiler. While it is heating,
prepare the corn. Holding each ear upright, cut off the kernels with  a
sharp knife. Heat a large heavy-based skillet or frying pan without
any fat over high heat until almost smoking. Add the kernels and
dry-roast until tender, smoky and dark, tossing continuously as they
tend to stick, 4 to 5 minutes. Cook the peppers under the broiler,
turning them until the skin chars and bursts, 7 to 10 minutes. Put
them in a plastic bag and leave to sweat and cool so the skins  loosen.
Peel the peppers, discarding cores and seeds. Dice the flesh.  Heat 1
tablespoon of the olive oil in a large frying pan. Add the  onion and
saute until soft but not brown, 3 to 4 minutes. Take the  pan from the
heat and stir in the roasted corn, chopped tomatoes,  sun-dried
tomatoes, diced peppers, vinegar and remaining oil. Heat,  stirring,
until hot. Take from the heat and keep warm.  Rinse fish steaks and pat
dry with paper towels. Brush with half the  oil, season with salt and
pepper and set on oiled grill pan or grill.  Broil 3 to 4 minutes. Turn
steaks over, brush with the remaining oil  and grill until done to
taste, 2 to 3 minutes longer.  Meanwhile, stir the cilantro and lime
juice into the salsa, taste and  adjust seasoning. Make a bed of salsa
on 4 warmed plates and place a  tuna steak on top of each. Serve at
once.  Yield: 4 servings  Converted by MC_Buster.  Recipe by: COOKING
LIVE SHOW #CL9184  Converted by MM_Buster v2.0l.

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