It's been hot out here, so we've been looking for dishes that don't require a lot of cooking. Seared tuna and corn each take all of about ten minutes on the stove. Marinate the tuna in a mix of olive oil, minced garlic, minced rosemary, salt, and white wine. Place the corn in a steamer, and cook six to ten minutes. Heat a little oil in a pan, and when it starts to shimmer add the tuna. Cook a few minutes to a side. Plate the fish and corn, and continue to heat the oil remaining in the tuna pan. Pour in more of the marinade and reduce. Pour the reduction over the fish and corn.
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