Blackened tuna with corn chow chow
2
Points®
Total time: 47 min • Prep: 22 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This classic American relish has many variations: add pearl onions, green tomatoes, cauliflower, pickled okra or dill pickles. Watch the cayenne if you're shy with spice, or season with gusto if you like a more pronounced heat. The bright acidity of the relish primes the appetite and tempers the buttery richness of the fish nicely. Use chow chow as Southerners do: as a topper for your pulled pork sandwich or as a zesty relish to dress up cooked shell beans like crowder, lady, or black-eyed peas.
Ingredients
Corn on the cob
3 ear(s), medium, kernels removed with a knife
Cooked green cabbage
1½ cup(s), shredded, shredded
Red bell pepper
1 medium, chopped
Green bell pepper
1 medium, chopped
Red onion
½ medium, chopped
Celery
1 rib(s), medium, chopped
Apple cider vinegar
1 cup(s)
Table salt
1 Tbsp
Dry mustard
1½ Tbsp
Ground turmeric
½ tsp
Sugar substitute
⅓ cup(s), or to taste
Uncooked yellowfin tuna
1½ pound(s), or other tuna, four 6-oz steaks, about 1-inch thick
Olive oil
1 Tbsp
Blackening seasoning
2½ Tbsp
Instructions
1
To make chow chow, in a large saucepan, combine corn, cabbage, red and green peppers, onion and celery. In a small bowl, mix together vinegar, salt, dry mustard, turmeric and sugar substitute; pour over vegetables and bring to a boil. Immediately reduce heat to medium-low and simmer gently for 15 minutes; allow to cool.
2
Meanwhile, preheat grill (or coat a large skillet with cooking spray and place over high heat).
3
Wash and dry fish; rub fish all over with oil. Spread seasoning on a plate and dredge fish in seasoning on all sides to coat.
4
Grill fish for 4 minutes on one side; flip and grill for another 2 to 5 minutes, depending on thickness and desired degree of doneness (reduce heat slightly if seasoning begins to burn). Yields 1 piece of fish and about 1 cup of chow chow per serving.
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