Seared Ahi Tuna with Cilantro Yogurt Sauce and Sweet Corn Hash

Cooking time: 30 minutes
Serves 4 people

4 four ounce pieces of Ahi Tuna
2 tablespoons grapeseed oil
salt and pepper

cilantro yogurt sauce
1/4 cup fresh cilantro
1/4 cup plain Greek yogurt
1/2 teaspoon ground cumin
pinch of cayenne pepper
juice of 1 lemon
1 tablespoon olive oil
salt and pepper

sweet corn hash
2 tablespoons extra virgin olive oil
4 ears of corn, kernels removed
2 cups zucchini, chopped
1 Vidalia onion or other sweet onion, peeled and chopped
1 garlic clove, peeled and chopped
salt and pepper

To make the sweet corn hash, heat the olive oil in a cast iron skillet or saute pan.  Add the onions and cook until beginning to soften (about 5 minutes). Add the garlic and saute for one more minute.  Then, add the zucchini and cook until becoming tender. Add the sweet corn kernels and cook the hash down in the skillet until it's tender and the onions are beginning to turn into jam. Season to taste with salt and pepper.

Meanwhile, to make the cilantro-yogurt sauce, place all of the ingredients except the salt and pepper in a food processor or blender and process until smooth. Season to taste with salt and pepper.

To cook the tuna, sprinkle both sides of the fish generously with salt and pepper.  Heat the grape seed oil in a saute pan over high heat. Place the fish in the pan and quickly sear on all sides (about one minute per side).  Remove from heat and allow to rest for at least five minutes before cutting into slices.

To plate, spoon some sweet corn hash onto a place. Top with pieces of sliced tuna and drizzle with the cilantro yogurt sauce.  Finish with chopped cilantro and fresh cracked pepper. Enjoy!

Source for Ingredients
organic sweet corn, organic zucchini, organic cilantro, organic Greek yogurt, Ahi tuna, organic lemons, organic ground cumin, and cayenne pepper from Whole Foods