Grilled Corn and Black Bean Salsa & Grilled Albacore Sandwich


Grilled Corn and Black Bean Salsa (for fish)
You grill the corn, not the black beans. This recipe is perfect for grilled, firm-fleshed fish. It’s best prepared during mid- to late summer when local sweet corn is harvested and fresh. And if you can get some, homegrown tomatoes that have been vine-ripened are best. This is also great as a side dish.

3 ears sweet corn, husks, silk removed

1 small red bell pepper, halved, seeded

1 small green bell pepper, halved, seeded

1 medium red onion, sliced into 1/4-inch-thick slices

3 tablespoons olive oil

1 cup cooked black beans, drained, rinsed

3 tablespoons cilantro leaves, chopped

2 cloves garlic, minced

2 tablespoons freshly squeezed lime juice

1 cup fresh tomato, seeded, diced

Dash or two Tabasco

Salt and pepper to taste

Rub corn, bell peppers and onion with 2 tablespoons of the olive oil and place on a white-hot grill. Grill until corn is lightly browned and peppers are charred. Remove charred skin from the peppers (leaving some of the charred skin is fine) and also the corn kernels from the cobs using a knife. Combine corn and peppers with remaining ingredients and let stand at room temperature for 1 hour to combine flavors. Makes 3 to 4 cups.

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Grilled Albacore Sandwich
From the title of the recipe, it probably doesn’t sound like much. But what if I called it “Grilled Fresh Albacore, Sweet Onion and Pepper Sandwich with Melted Fontina Cheese, Shredded Lettuce and Garlic Mayonnaise?” Sound better? Good. This recipe begs for a really cold beer with it.

4 individual 4-ounce tuna loin steaks

1 red bell pepper, quartered, seeded

1 sweet onion, sliced into 4 slices

3 tablespoons olive oil

Salt and pepper

4 slices fontina cheese (or your favorite cheese)

1/2 cup mayonnaise

1 teaspoon Dijon mustard

3 cloves garlic, minced

1 lime, juice only

4 firm sourdough rolls, split

2 cups shredded iceberg lettuce

Rub olive oil over tuna, bell pepper and onion. Season all with salt and pepper. Place onion and bell pepper on the grill. Cook until they’re charred. Remove most of the blackened char. Place in a paper bag or plastic bag to soften for 5 minutes. Meanwhile, place tuna steaks on the grill and cook both sides, but not past medium-rare. Just before it’s done, melt cheese over the tuna. Combine mayonnaise with mustard, garlic and lime juice. Spread mayonnaise mixture on both sides of each bun. Place lettuce on the bottom of the bun. Place tuna on lettuce and top with peppers and onions.