Chargrilled tuna with black bean, mango and lime salad
2 cob(s), large, husks removed
500 g, (4x125g)
300 g, (1 large) thinly sliced
1 small, thinly sliced
Canned black beans, rinsed, drained
1 400g can
½ cup(s), leaves
Fresh red chilli
1 whole, thinly sliced
1 medium, wedges
- Lightly spray a chargrill or barbecue with oil and preheat over medium high heat. Cook corn, turning occasionally, for 6–7 minutes or until charred. Set aside to cool. Slice kernels from cob. Discard cob.
- Lightly spray tuna with oil and season with salt and pepper. Cook for 2 minutes each side for medium-rare or until cooked to your liking.
- Meanwhile combine corn, rocket, mango, onion, beans, coriander, chilli and juice in a bowl. Season with salt and pepper. Drizzle tuna with oil and serve with salad and lime wedges.