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

Serves 6-8


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


Grill Corn & Make Purée

  1. Place ears of corn on high heat. Brush with melted butter, season with salt and pepper
  2. Char corn on outside, turning frequently, about 5 minutes
  3. 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
  4. In medium sauce pot over medium-high heat, add olive oil to coat bottom of the pot
  5. 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.
  6. Add garlic and shallots toward the end of cooking time, season with a pinch of salt and pepper and mix thoroughly
  7. Add water to cover, about 2 cups, and simmer to reduce, 10 minutes
  8. Add 2 cups of cream. Bring to a boil, then simmer to reduce 10 minutes
  9. 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

  1. Mix all dried spices together in small bowl. Set aside

Wrap & Sear Tuna

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

Plate & Serve

  1. Heat remaining 1 cup of heavy cream in a small saucepan on medium-high
  2. Add corn puree, stir to heat through, about 1 minute
  3. 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!