Ingredients
2 x 150g tuna steak
2 x cobs of sweet corn, kernels removed of the cobs
1 large brown onion diced
1 bunch kale chopped
3 cloves garlic crushed
4 Tbsp olive oil
6 cherry tomatoes halved
3 rashers of streaky bacon diced (can be omitted for pescatarians)
1 bunch basil
1 bunch parsley
1 tsp smoked paprika
1 tsp sumac
½ Lemon juice
Salt and pepper
Directions
Start by making the herb oil for garnish, finely chop ½ the basil and the parsley and combine in a small mixing bowl with 1tbsp of olive oil season with salt and pepper and set aside.
Let’s move on to the succotash… begin by bring a pan to medium heat add in your olive oil and diced bacon cook for 1-2 mins (until bacon begin to release its fat), add in the onion and sauté until golden brown 3-5 mins, add in the garlic and cook for a further 2 mins. Add in the kale and sweet corn cook for 3 mins then add the cherry tomatoes and cook for 2-3 mins. Finish by adding in ¾ of the smoked paprika and sumac and season to taste with salt, pepper, and lemon juice. Remove from heat and tear in the remaining basil. Set aside.
Time to tackle the tuna. Place a griddle pan on high heat and heat until smoking hot. Rub tuna steaks with oil and season with salt. Tuna is extremely easy to overcook, so you just want to give the outside a nice sear and keep the middle nice and pink so this stage will only take 3-4 mins. Place the tuna in the high heat pan and sear for 1 min then turn 90’ degrees to give it a nice crisscross char, cook of a further 1 min then flip and repeat process. Both sides should have a nice crisscross char. Remove from pan and sprinkle the remaining smoked paprika and sumac on top allow to rest for 3-5 mins then slice.
To plate lay a healthy amount of the succotash in the middle of the plate lay the sliced tuna on top and finish with the herb oil. And enjoy this healthy summer meal.