Whip up Fairway's pepper encrusted tuna with jalapeno corn cakes and wasabi aioli for a perfect summer meal.
Pepper Encrusted Tuna
Feeds 4
Ingredients
2 x 1lb tuna steaks
1/3 cup crushed black pepper corns
2 tablespoons kosher salt
1 pinch chili pepper flakes
Instructions
Mix pepper, salt and chili pepper flakes in a bowl. Coat both sides of
the tuna steaks with the mixture. Heat your grill to high and place
each steak on the side of the grill. Grill for 2 minutes then turn over
and grill on the other side. Flip once more and grill for 1 minute.
Place on a plate, slice and serve on top of the pancakes.
Jalapeno Corn Cake
Serves 4
Ingredients
3 ears corn
2 cups pancake batter
3 tablespoons jalapenos, chopped
3 tablespoons scallions, chopped
1 tablespoon chives, finely chopped
1 pinch cayenne pepper
1 pinch kosher salt
Instructions
Boil the corn for 3 minutes, cut the kernels off of the cob and place in
a large bowl. Add the pancake batter, jalapenos, scallions, chives,
cayenne and salt and mix.
Rub a nonstick pan with corn oil and heat over a medium flame. Fill a
soup with the batter for each pancake and place in the pan. Cook for 2
minutes each side. Remove from the pan and place on a plate. Repeat
the process until you have used all of the pancake batter.
Wasabi Aioli
Ingredients
1/2 cup mayonnaise
juice of 1/8 lemon
1 teaspoon wasabi paste
Instructions
In a bowl mix all ingredients very well until the mixture is smooth and
has turned a pale green.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.
