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For the corn salad:
Sweet corn 5 each
Mayo ½ cup
Cotija cheese 1 tablespoon
Tajin ½ tablespoon
Chili powder 1 teaspoon
Cilantro, chopped ½ bunch
Melted Butter 2 tablespoons
Lime, juiced as needed
Salt as needed

For the sauce:
Garlic, chopped 2 tablespoons
Garlic, sliced 10 cloves
Fennel bulb, thinly sliced 1 whole
Tomato paste 2 tablespoons
Red Chili flake ½ teaspoon
Crushed tomatoes 2 cups
Thyme, sprig 2 each
Dry white wine 1 cup
Clam juice ½ cup
Fish stock ½ cup

For the tuna:
2-inch-thick tuna steaks 4 each
Chili powder
Garlic Powder

Cilantro sprigs
Fennel fronds
Cotija cheese crumbles

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For the corn salad, char the corn on the grill on all sides. Remove from the grill and cut off kernels. Mix all ingredients for the salad and season with salt.

For the sauce, sauté the garlic, and fennel for 5 minutes in a neutral oil on medium heat. Add tomato paste and cook for 4 minutes, stirring constantly, until it caramelizes. Deglaze with white wine and let it reduce by half. Add all other ingredients and reduce by half. Season with salt.

For the tuna steak, rub with chili powder, garlic powder and salt. Cook on a hot grill for 2 minutes each side. Remove and slice on a bias.

Place corn in a bowl, top with fanned out tuna, drizzle sauce and garnish with fennel fronds, cotija cheese, and cilantro.

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