Grilled Tuna with Corn and Avocado Relish
Makes 8 servings.

Ingredients

2 - ears medium yellow sweet corn, shucked
1/4 - cup fresh lime juice
2 - - Tablespoon olive oil, divided
1/4 cup balsamic vinegar
1/4 - cup chopped red onion
1/4 - cup chopped green onion
1 - Tablespoon jalapeno pepper, seeded, chopped
1 - teaspoon chopped fresh cilantro
1 - ripe avocado
jalapeno peppers, garnish
1 - teaspoon salt, divided
black pepper, to taste
8 - tuna steaks / fillets, 4 to 6 ounces each servings

Directions

• On the grill, roast the corn for 10 minutes or until it begins to turn golden, turning after 5 minutes. 
• Next, mix the lime juice, 1 tablespoon of the olive oil, vinegar, red onion, green onions, jalapeno and cilantro together in a bowl. 
• Pit, skin and chop the avocado and add to the lime juice mixture.
• When the corn is cool enough to handle, cut the kernels from the cob and add to the avocado mixture. Add 1/2 teaspoon salt and black pepper and set aside.
• With remaining olive oil, brush the tuna steaks and sprinkle remaining 1/2 teaspoon of the salt and black pepper. 
• Grill the tuna steaks on each side for about 3 minutes per side or until very pink in center. (Thinner steaks will take a little less time and thicker ones will take a little more.) 
• Serve the steaks topped with the relish.