Bigeye Tuna & Pickled Corn Salad
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
To assemble the dish:
Flaky sea salt, such as Maldon
Make the pickled corn salad:
Place the corn in a non-reactive container. In a small, non-reactive saucepot, combine the vinegar, sugar, salt and turmeric with ¼ cup of water and bring to a boil. Pour the marinade over the corn, cover, and refrigerate overnight.
Make the tuna:
Spread out the Amber in a shallow dish. Pat the fillets dry, drizzle them with olive oil, and season with salt. Press the fillets into the Amber to evenly coat them, shaking off any excess. Drizzle more olive oil over both sides of the fillets.
Heat a large cast-iron pan over high heat until a drop of water added to the pan instantly evaporates. Add the tuna and sear for about 10 seconds on each side. Transfer to a plate and allow the fish to stand at room temperature for 20 minutes before slicing it into ¼-inch-thick pieces. Drizzle with more olive oil and set aside.
Assemble the dish:
Right before serving, strain the corn, discarding the marinade. Add the olive oil and lime juice to the corn. Let sit for 5 minutes, and then add the bell peppers, shallot, tarragon, parsley and Amber.
Divide the pickled corn salad among four plates. Scatter sorrel around and sprinkle flaky sea salt over the fish. Add a pinch of Amber spice mix before serving.