Seafood » Prosciutto-Wrapped Tuna w/ Queso Fresco & Chile Corn Purée
Brian Poe of Poe's Kitchen at the Rattlesnake, made this appetizer for our 2010 Hoedown. One taste and we knew we had to get the how-to video. An Anaheim and jalapeño chile-flavored corn purée serves as the bed for tuna wrapped with prosciutto that's been seasoned with the chef's special mix of spices, then seared just 30 seconds per side, keeping the fresh tuna's fabulous flavor. The recipe will serve 6-8 as an appetizer or first course and we guarantee they're gonna fly off the plate.
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