Moving right along to the second course, the fish course.  We enjoyed Grilled Tuna & Corn Salad paired with Rive Sud Rosé wine.  We cook our fish more than most people, just our preference.   Corn is plentiful right now and it is oh so good here in Vermont.  This recipe is perfect for our hot weather and end of summer bounty.  I found this recipe on myrecipes.com.  I did not use the cooking spray on the corn or onion, just brushed them with plain olive oil.  I did not use extra virgin olive oil because that does not hold up to the heat as well as plain olive oil does.   I do have a butter infused olive oil that I was considering using but did not want to change up the taste of the corn or onion this time, this is my first time trying this recipe and I do like to keep the recipe as written as much as possible on the first try.

The recipe is as follows:

Grilled Tuna and Corn Salad

Yield: 4 servings (serving size: 1 steak and 1/2 cup corn salad)

Ingredients

•    3 small ears shucked corn
•    1/2 small red onion, cut into 1/2-inch-thick slices
•    Cooking spray
•    4 (6-ounce) tuna steaks
•    1 1/2 tablespoons olive oil, divided
•    3/4 teaspoon kosher salt, divided
•    3/4 teaspoon freshly ground black pepper, divided
•    2 tablespoons chopped fresh basil
•    1 1/2 tablespoons cider vinegar

Preparation

Prepare grill.

Coat corn and onion with cooking spray; place on grill rack coated with cooking spray. Cover and grill corn 20 minutes, turning 3 times. Grill onion 10 minutes or until tender, turning once.

Brush fish with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until desired degree of doneness.

Cut kernels from ears of corn in a medium bowl. Add onion, remaining 1/2 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and vinegar, stirring to combine. Serve fish with corn salad.

I have to say, this recipe is spot on!  Okay, the changes I made was to use 2 teaspoons of the balsamic vinegar and 2 teaspoons of rice vinegar instead of 1/2 tablespoon oil.  I also used Maine Sea Salt instead of the Kosher salt because that is what we use here.   I purchase this stuff by the pound and keep it in a bamboo salt cellar.   Nonetheless, this recipe is delicious.  I was skeptical about the lack of flavor in this recipe but the grilled caramelized corn gave a sweetness that set off the vinegars and melded perfectly with the grilled onion.  This is an excellent summer meal because it is completely cooked on the grill, no need to heat up your kitchen.

The Rive Sud Pinot Noir Rosé Wine was ideal.  It set off the flavors of the fish and brought out the sweetness of the corn.  If you’re going to pair this dish with a Rosé Wine, I highly recommend using a Pinot Noir Rosé Wine.  This type of Rosé Wine is very dry and crisp without a lot of fruit.

Second Course, the Fish Course was wonderful, tomorrow is the Main Course; Grilled Lemon Chicken.