Prosciutto-Wrapped Tuna w/ Queso Fresco & Chile Corn Purée
Serves 6-8
Ingredients
Chile Corn Purée
- 4 ears shucked corn (2 cups kernels & cobs)
- melted butter for brushing corn
- salt & pepper
- olive oil to coat pan
- 1 Anaheim chile, chopped (with seeds)
- ½ jalapeno pepper, seeded & chopped
- ½ tbsp minced garlic
- ½ tbsp minced shallots
- 2 cups water
- 3 cups heavy cream (added as 2 cups & 1 cup)
Poe-Co Loco Seasoning (makes about ⅔ cup)
- 2 tbsp garlic powder
- 2 tbsp white pepper
- 2 tbsp paprika
- 2 tbsp dried oregano
- 2 tbsp ground coriander
- cayenne pepper to taste
- 2 tbsp ground cumin
Prosciutto & Tuna Skewers
- 24 pieces thinly-sliced prosciutto
- 2 lbs fresh tuna fillets cut into 24 cubes about 1"
- 24 cubes, about 1", queso fresco cheese
- 12 torn basil leaves
- olive oil for coating pan
Special Equipment
- regular or immersion blender
- skewers
How-to
Grill Corn & Make Purée
- Place ears of corn on high heat. Brush with melted butter, season with salt and pepper
- Char corn on outside, turning frequently, about 5 minutes
- Remove corn to a cutting board, allow to cool to the touch, and with a sharp knife, slice kernels off the cobs (you should get about 2 cups of kernels) and slice the corn cobs into about 2" pieces
- In medium sauce pot over medium-high heat, add olive oil to coat bottom of the pot
- Add corn cobs and kernels, Anaheim chile and jalapeno peppers and cook 5-10 minutes until softened and lightly browned, stirring occasionally so ingredients will not burn.
- Add garlic and shallots toward the end of cooking time, season with a pinch of salt and pepper and mix thoroughly
- Add water to cover, about 2 cups, and simmer to reduce, 10 minutes
- Add 2 cups of cream. Bring to a boil, then simmer to reduce 10 minutes
- Transfer mixture (cobs too!) to a blender, or purée directly in the pot with an immersion (stick) blender. Blend to a smooth consistency then push through a medium-mesh strainer and discard any large pieces. Set the purée aside until plating
Mix Poe-Co Loco Seasoning
- Mix all dried spices together in small bowl. Set aside
Wrap & Sear Tuna
- Lay prosciutto flat on clean work surface
- Place tuna toward bottom of prosciutto. Top with piece of cheese and a leaf of basil
- Wrap around with prosciutto. Skewer 4 pieces of wrapped tuna per skewer (piercing through the prosciutto-wrapped sides to hold wrappings together)
- Season all sides of skewered tuna liberally with Poe-Co Loco seasoning. Repeat with remaining pieces
- Heat olive oil to coat bottom of large saute pan over medium-high
- Sear skewers 30 seconds per side until prosciutto is browned
Plate & Serve
- Heat remaining 1 cup of heavy cream in a small saucepan on medium-high
- Add corn puree, stir to heat through, about 1 minute
- Spread puree on the bottom of plates, remove skewers from tuna pieces. Place tuna atop the purée, garnish with basil and a drizzle of olive oil if desired, and serve warm!