Roasted Tuna with Corn and Lime Butter

Instructions

1. 1

   Pat the tuna steaks dry with paper towels and season both sides generously with salt and pepper. Let them rest at room temperature for 15 minutes.

   Tip: Patting dry ensures better searing and a nice crust on the tuna.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

   Tip: The pan should be hot enough that a drop of water sizzles immediately.

3. 3

   Add the corn kernels to the pan and cook for 5-6 minutes, stirring occasionally, until lightly charred and tender. Transfer to a plate.

   Tip: Don't overcrowd the pan; the corn should have space to caramelize, not steam.

4. 4

   In the same skillet, add the remaining 1 tablespoon of olive oil. Once hot, sear the tuna steaks for 2-3 minutes per side for medium-rare. Remove to a warm plate.

   Tip: Tuna cooks quickly; avoid overcooking or it will become dry.

5. 5

   Reduce heat to medium and add 2 tablespoons of butter with the minced garlic. Sauté for 1 minute until fragrant.

   Tip: Watch the garlic carefully so it doesn't brown and turn bitter.

6. 6

   Stir in the lime zest, lime juice, and the remaining 2 tablespoons of butter. Cook for another minute until the sauce emulsifies.

   Tip: Whisk constantly to create a smooth, creamy sauce.

7. 7

   Return the corn to the skillet and gently fold in the cooked tuna steaks. Sprinkle with fresh cilantro and red chili flakes.

   Tip: Handle the tuna gently to keep the steaks intact.

8. 8

   Divide the tuna and corn mixture among four plates and drizzle with the lime butter sauce. Serve immediately while hot.