As my husband noted, this recipe was very summery. Too bad, the weather had taken a cold turn and it was 40 degrees and rainy outside. Ahhh Virginia weather, I give up!
1-2 lbs tuna (4 tuna steaks)
1 cucumber chopped
½ red pepper chopped
½ c. corn
¼ onion chopped
1 tbs mint chopped
¼ c. rice wine vinegar
Salt and pepper
Pinch of red pepper
Mix together and set aside for an hour. The longer the better though.
For the tuna, I seasoned it with salt and pepper and rubbed it with a bit of cut garlic. I heated about 2 tbs of olive oil and got it nice and hot. Then I laid the steak on and let it cook for about a minute on each side. At that point turn the heat down to medium and continue to cook for about 2 minutes each side (give or take on thickness and how done you like them).
