how2heroes » Prosciutto-Wrapped Tuna w/ Queso Fresco & Chile Corn Purée

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Serves 6-8

Ingredients

Chile Corn Purée

4 ears shucked corn (2 cups kernels & cobs)
melted butter for brushing corn
salt & pepper
olive oil to coat pan
1 Anaheim chile, chopped (with seeds)
½ jalapeno pepper, seeded & chopped
½ tbsp minced garlic
½ tbsp minced shallots
2 cups water
3 cups heavy cream (added as 2 cups & 1 cup)

Poe-Co Loco Seasoning (makes about ⅔ cup)

2 tbsp garlic powder
2 tbsp white pepper
2 tbsp paprika
2 tbsp dried oregano
2 tbsp ground coriander
cayenne pepper to taste
2 tbsp ground cumin

Prosciutto & Tuna Skewers

24 pieces thinly-sliced prosciutto
2 lbs fresh tuna fillets cut into 24 cubes about 1"
24 cubes, about 1", queso fresco cheese
12 torn basil leaves
olive oil for coating pan

Special Equipment

regular or immersion blender
skewers

How-to

Grill Corn & Make Purée

Place ears of corn on high heat. Brush with melted butter, season with salt and pepper
Char corn on outside, turning frequently, about 5 minutes
Remove corn to a cutting board, allow to cool to the touch, and with a sharp knife, slice kernels off the cobs (you should get about 2 cups of kernels) and slice the corn cobs into about 2" pieces
In medium sauce pot over medium-high heat, add olive oil to coat bottom of the pot
Add corn cobs and kernels, Anaheim chile and jalapeno peppers and cook 5-10 minutes until softened and lightly browned, stirring occasionally so ingredients will not burn.
Add garlic and shallots toward the end of cooking time, season with a pinch of salt and pepper and mix thoroughly
Add water to cover, about 2 cups, and simmer to reduce, 10 minutes
Add 2 cups of cream. Bring to a boil, then simmer to reduce 10 minutes
Transfer mixture (cobs too!) to a blender, or purée directly in the pot with an immersion (stick) blender. Blend to a smooth consistency then push through a medium-mesh strainer and discard any large pieces. Set the purée aside until plating

Mix Poe-Co Loco Seasoning

Mix all dried spices together in small bowl. Set aside

Wrap & Sear Tuna

Lay prosciutto flat on clean work surface
Place tuna toward bottom of prosciutto. Top with piece of cheese and a leaf of basil
Wrap around with prosciutto. Skewer 4 pieces of wrapped tuna per skewer (piercing through the prosciutto-wrapped sides to hold wrappings together)
Season all sides of skewered tuna liberally with Poe-Co Loco seasoning. Repeat with remaining pieces
Heat olive oil to coat bottom of large saute pan over medium-high
Sear skewers 30 seconds per side until prosciutto is browned

Plate & Serve

Heat remaining 1 cup of heavy cream in a small saucepan on medium-high
Add corn puree, stir to heat through, about 1 minute
Spread puree on the bottom of plates, remove skewers from tuna pieces. Place tuna atop the purée, garnish with basil and a drizzle of olive oil if desired, and serve warm!

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Brian Poe

Chef Brian Poe is a seasoned and skilled chef, continually pushing himself and his food to the max. Originally from a small town in Georgia, Poe began his serious cooking career during the 1996 Olympic Games held in Atlanta. From there he made his move out west and began to hone his skills at the Pinon Grill, located within the Millennium Scottsdale Resort in Arizona. In 2003 Poe moved to Boston as Executive Chef and Director of Food & Beverage for the renowned Season’s Restaurant at the Millennium Bostonian Hotel. Poe explores the food scene everywhere he goes, from farms, to production lines, to family barbeques. In February 2009 Chef Poe partnered with The Rattlesnake to create POE @ Rattlesnake Bar & Grill. The new menu intertwines Mexican cuisine with flavors from the Southwest and South America.