Ingredients
2 ears medium yellow sweet corn, shucked
1/4 cup fresh lime juice
2 tablespoons olive oil, divided
1/4 cup balsamic vinegar
1/4 cup chopped red onion
1/4 cup chopped green onion
1 tablespoon jalapeno pepper, seeded, chopped
1 teaspoon chopped fresh cilantro
1 ripe avocado
jalapeno peppers, garnish
1 teaspoon salt, divided
black pepper, to taste
8 tuna steaks / fillets, 4-6 oz. each

Directions
1. Preheat the grill or oven to 450°F.
2. Roast the corn on the grill or in the oven until it begins to turn golden, about 10 minutes, turning after 5 minutes. Meanwhile, mix the lime juice, 1 tablespoon of the olive oil, vinegar, red onion, green onions, jalapeno and cilantro together in a bowl. Pit, skin and chop the avocado and add to the lime juice mixture.
3. When the corn is cool enough to handle, cut the kernels from the cob and add to the avocado mixture. Add 1/2 teaspoon salt and black pepper and set aside.
4. For the tuna: Preheat the grill or broiler.
5. Brush the tuna steaks with remaining olive oil and sprinkle remaining 1/2 teaspoon of the salt and black pepper. Grill the tuna steaks on each side until very pink in center, about 3 minutes per side. (Thinner steaks will take a little less time and thicker ones will take a little more.) Serve the steaks topped with the relish.