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The miestro Mario showed me all I needed to make these dishes. Thanks Mario!

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My seared ahi tuna and sauteed corn last night prompted a little "How to..." tutorial. If you've never cooked tuna then give it a go. That is, if you don't mind a rare to medium rare piece of fish. And I'm sure it goes without saying that you need the freshest fish possible. Pick up your tuna the day you plan on cooking and be semi aware of what to look for in a good piece of fish. Color is key and if you've got a good nose for seafood then it should smell "fresh."

If you're in Tulsa, OK, I recommend Bodean Restaurant & Market for your fish needs.

Let's start with the corn. Purchase corn still wrapped in it's husk. Before cooking, peal off some of the husk leaving 1 or 2 layers between you and the kernels. Summer is almost here so I imagine that many of you will have your outdoor grills fired up and smoking. I prefer to grill the corn for the first step but if weather isn't ideal then I broil it in the oven. Keep your corn ears away from direct flame for a little slower cooking and let the husk brown or slightly burn on each side. Once the husk is how I like it, I pull it off the grill and cut the kernels off of the cob with a sharp knife. Once off, I season them with kosher salt and fresh cracked black pepper, which I'm quite liberal with. If you don't have "kosher" salt (which is more coarse than table) and a pepper mill then get them. It is important. Then, put your corn into a saute pan at medium heat with a little oil. Saute and toss in a little half & half, letting it reduce slightly. For 4 ears of corn, I would recommend around a quarter cup of half & half but add what you like. Keep it light though. If you like your corn al dente then cut the saute time down to 3 or 4 minutes. I like mine cooked thoroughly so I go 8 or 10.

Now the tuna. The word "seared" is your first indication of cooking style. Tuna gets dry if you cook it too long so a short sear will do your fish good. Get your saute pan very hot with a high heat oil (I use almond oil or ideally sesame oil). I learned to coat my tuna with black and/or white sesame seeds which is a nice touch. When your oil is hot enough and begins to slightly smoke then toss in the fish. 30 seconds to 1 minute on each side, depending on size and thickness, is all you'll need. You want the fish rare to medium rare in the center. When all sides are seared then pull it out and slice it in quarter inch segments. Soy sauce and wasabi on the side and you're ready to go. If you're feeling feisty, a little sesame ginger vinaigrette dipping sauce or on top of some greens would be a nice accompaniment. Look for it with the salad dressings.

I hope you embark on this easy dish and let me know how it goes, pictures and all. Oh yeah, and pick up a bottle of Conundrum (white table wine) to go with. I don't think you'll regret it.
 
Thanks to Amy VanTuyl for the proof read.


Update 4/11/10

Here I go again with the tuna / corn combo.  If you don't check it out you're robbing yourself... robbing yourself of delish decadence that will bring the mind and body into harmony.
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