Roasted Sweetcorn and Tuna

This can be served as a side dish or as an individual dish for a light meal. The photo contains all the corn and tuna I used in the recipe. If you need more double up on the quantities. There should be more corn than tuna, which here, acts like a seasoning.

The tomato salsa is a simple pico de gallo, but you can use any of the usual salsas from the supermarket.

1. Chop the onion finely, place in a bowl, and add a good pinch of salt, a smaller pinch of sugar, and a good squeeze of lime. Mix and leave to marinate (pickle) for about 5-10 minutes, then strain.
2. Drain the sweetcorn and tuna separately. Dry both on kitchen towels to remove any excess moisture.
3. Heat a flat cast iron pan or non-stick pan until very hot. Roast the corn on the pan until it starts to turn brown and blacken in places, about 5 minutes. Remove from the pan.
4. Heat a small frying pan and add a thin layer of vegetable oil. Fry the tuna, breaking it up and turning it until it start to brown and become a little crispy – do not burn. Remove from the pan and strain off the oil – then put on a kitchen towel to remove any remaining oil. Place on a chopping board and chop finely. Add to the corn.
5. Make a pico de gallo by chopping the tomato, chilli and coriander. Mix all these ingredients with the onion into a bowl and season with salt, pepper, and lime juice.
6. Put a couple large spoonfuls of yoghurt in a bowl and loosen with a good squeeze of lime juice and season with salt.
7. Re-heat the corn and tuna if necessary and place on a dish, pour over the yoghurt, sprinkle with paprika and garnish with pico de gallo and lime wedges.