Mexican ahi with sweetcorn in smoky mayo

Mexican ahi with sweetcorn in smoky mayo

By
From
Poke
Serves
4
Photographer
Matt Russell

Our slightly more sophisticated take on a classic tuna and sweetcorn combination. The smoky mayo is really addictive, so be careful. Liquid smoke is a cheat, but you will add it to everything once you have it in the cupboard.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
240g white sushi rice
100g tinned black beans, rinsed
1/2 bunch coriander, roughly chopped

Garnish

Quantity Ingredient
2 sweetcorn cobs, husks removed
2 teaspoons groundnut oil
1 red onion, thinly sliced
pinch salt
squeeze lemon
1 lime, cut into quarters

Poke

Quantity Ingredient
400g fresh yellowfin tuna, cut into 1.5 cm cubes

Marinade

Quantity Ingredient
3 tablespoons mayonnaise
1 teaspoon liquid smoke
1/2 lemon, freshly squeezed

Method

  1. Preheat the oven to 200°C.
  2. Cook the sushi rice as per the cooking instructions and leave to cool. Once cool, Add the black beans and coriander, mix and set aside.
  3. For the garnish, coat the corn in a little oil and then cook in the oven for 20 minutes. Once the corn is cool enough, char it on the flame of the hob. Once blackened, hold the corn cobs vertically on a chopping board and carefully remove the kernels using a sharp knife.
  4. Soak the red onion in water with a squeeze of lemon and a pinch of salt for 15 minutes.
  5. Combine the tuna with the marinade ingredients.
  6. Assemble the dish, starting with the rice and bean mix, then the marinated tuna and the corn. Drain and dry the red onion and place on top. Serve each bowl with a wedge of lime and green chilli.
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