Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn

Preparation

1. Step 1

   Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns. Let flavors merge 1 hour at room temperature, turning fish over several times.

2. Step 2

   As fish marinates, soften butter in a small bowl. Using a spoon, work in lemon juice, chives and salt. Using a large knife, chop together capers and watercress until cut very fine. Work these into the soft butter. Form into 4 equal-size patties and refrigerate.

3. Step 3

   Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish. Turn over fish at midpoint.

4. Step 4

   As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft. Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.

5. Step 5

   To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate. Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.