Seared Tuna on Mesclun with Fresh Corn-Avocado-Tomato Salsa

Serves 2

1 ear yellow corn, cooked, and kernels cut from the cob, or 1/2 cup frozen kernels, defrosted
1 cup seeded and chopped plum tomatoes
1 jalapeno, membranes and seeds removed, minced
1/2 firm, ripe avocado, peeled and diced
1/2 cup thinly sliced scallions, including green parts
1/4 pound mesclun
3/4-1 pound yellowfin tuna steaks about 1-inch thick
Salt and freshly ground black pepper to taste
1 teaspoon olive oil
1/4 cup Silver Palate Balsamic Country Salad Splash
2 tablespoons chopped cilantro leaves
Additional Balsamic Country Salad Splash, optional


This recipe is a carnival of tastes and colors - succulent warm/cool tuna contrasts with the chilled greens and the heat of the colorful salsa.Combine corn, tomatoes, jalapeno, avocado and scallions in a bowl. Set aside. Divide mesclun between 2 plates. Heat a nonstick skillet over medium-high heat until hot. Season both sides of tuna with salt and pepper. Add oil to skillet and when hot, place tuna in pan and cook about 2 to 3 minutes for rare or 3 to 4 minutes for medium, or to taste. Turn once and cook second side for same time. Remove to a cutting board. Adjust heat to low. Pour Silver Palate Balsamic Country Salad Splash into skillet, stir with a wooden spoon, then add corn-tomato-avocado salsa. Cook 30 seconds to heat through, stir in cilantro and taste to adjust seasonings. Season liberally with black pepper. Cut tuna into 1/2-inch slices. Divide between plates, placing slices on mesclun. Spoon some salsa over tuna and serve at once. Pass extra salsa along with additional Salad Splash if desired for greens.Mesclun - Many markets sell mesclun, an assortment of baby lettuces and other greens - sometimes mixed with herbs and edible flowers--that is eaten raw as a salad. The tiny leaves in the mixture might include arugula, radicchio, mustard greens, kale and mâche along with more familiar lettuces. Use colorful mesclun within a day or two of purchase.

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