Cowlick Cottage Farm | Carolyn Binder

May 3rd, 2015

Bigeye Tuna & Pickled Corn Salad Serves 4 For the pickled corn salad: 2 cups corn kernels (from about 4 ears corn) ½ cup white wine vinegar 1 tablespoon granulated sugar 1 teaspoon kosher salt, plus more as needed 1 teaspoon ground turmeric ½ cup extra-virgin olive oil Juice of 2 limes 1 red bell pepper, brunoise 1 yellow bell pepper, brunoise 1 shallot, brunoise 2 tablespoons chopped fresh tarragon 1 tablespoon chopped fresh curly parsley 1 tablespoon Amber spice mix For the tuna: ¼ cup Amber spice mix, plus more as needed 2 (4-ounce) tuna fillets, trimmed to rectangular blocks Extra-virgin olive oil Kosher salt To assemble the dish: Micro sorrel Flaky sea salt, such as Maldon Make the pickled corn salad: Place the[...]