I made a deal with myself that when the blog reached a certain number of page views I would go public with the lovely. By which I mean actually tell people. Right now I have all you lovely readers, but I don’t ever mention that I’m a food blogger in conversation. It’s been a passion project and I wanted to keep it quiet while the blog was still small. Well, the lovely just put on her big girl pants!
I can’t believe it’s taken me this long to share these Seared Tuna Tacos with Corn Salsa. J and I LOVE.THEM. Love is not even a strong enough word. I lust after these tacos. We eat them at least once a week in the summer and often in the winter – they are the perfect blend of creamy and spicy and who doesn’t love seared tuna?! I could eat seared tuna for days.
This corn salsa recipe is one you’re going to want to bookmark to use as a salsa with chips or on eggs – in the summer we make it with cobs of corn grilled on the BBQ and OH MY, that really ups the deliciousness to new heights. But in a pinch, the salsa can be made with a can of corn. We like it medium spicy, so we use two jalapenos (de-veined and de-seeded), but you could use more or less depending on your taste.
Cheers to a new chapter with the lovely! It’s a new year and the good times are rollin’ already.
- 1 cup of canned corn or 1 ear of corn, cooked on the BBQ
- 2 jalapenos, de-veined and de-seeded, and chopped into very small pieces (this will make a medium salsa - use 3+ jalapenos for a spicy salsa)
- 1 avocado, chopped
- 2 green onions, chopped
- 2 tablespoons lime juice
- salt and pepper to taste
- Hunk of fresh albacore tuna
- olive oil
- salt and pepper to taste
- corn tortillas (or you could use regular wheat tortillas)
- sprinkle of crumbled Feta cheese
- sour cream, if you wish
- Combine the corn, jalapenos, avocado, green onion, and lime juice in a medium size bowl and toss together. Crack fresh sea salt and ground pepper and season to taste. Refrigerate until needed, to let the flavours combine.
- Place a frying pan on the stove on medium-high heat. While it heats to temperature, brush the tuna with olive oil and season with salt and pepper. Your frying pan is ready when a drop of water sizzles in the pan. Sear the tuna on each side for approximately 2 minutes each. This will vary depending on the thickness of your tuna hunk.
- Slice the seared tuna. Place tuna in a tortilla, add a (big) scoop of corn salsa, and sprinkle with Feta cheese. ENJOY!!!
- Tips on how to cut hot peppers (I often use a fork to steady the jalapeno instead of wearing gloves): http://startcooking.com/hot-peppers-and-how-to-handle-them
- This recipe makes 2 BIG portions. J and I have no problem eating it all ;)