1/4 cup balsamic vinegar
1½ teaspoons Dijon mustard
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons water
1¼ pounds tuna steaks, cut into 4 pieces
2 cups cooked corn kernels
1 cup chopped roasted red pepper
2 cups torn curly endive or chicory
To prepare the marinade, in a large zip close plastic bag, combine the vinegar, mustard, red pepper, salt, and pepper with the water; reserve 2 tablespoons of the mixture in a medium bowl.
Add the tuna to the bag and seal, squeezing out the air; turn to coat the tuna. Refrigerate, turning the bag occasionally, 1 hour.
Spray a nonstick baking sheet and the broiler rack with nonstick spray; preheat the broiler. Arrange the corn in a thin layer on the baking sheet. Broil 6 inches from the heat, stirring often, until the corn begins to brown, 2-4 minutes. Add the corn and roasted pepper to the reserved marinade in the bowl; set aside.
Drain and discard the marinade in the zip close bag; place the tuna on the broiler rack. Broil 6 inches from the heat, turning once, until browned on the outside but still juicy inside, 6-7 minutes on each side.
Divide the endive among 4 plates; top with the corn relish and tuna.
Makes 4 Servings