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Fresh Tuna and Corn Salad
Lake Austin Spa Resort

• 1 lb. Fresh tuna cut in 2 steaks
• 1 ˝ cups frozen corn (defrosted)
• 7 scallions minced
• 1 papaya, half in chunks, other half in thin slices for garnish
• 1/3 to ˝ low fat sour cream
• 1 serrano chile
• juice of 1 lime
• endive or red leaf lettuce leaves for garnish

1. Sauté tuna in small amount of olive oil, in non stick pan, until rare.
2. Break into small chunks and mix with scallions and corn.
3. Place ˝ the papaya and serrano chile in food processor, fitted with the steel blade. Pulse on and off.
4. Add the sour cream a little at a time until this is the right consistency for a dressing. (Not too thin). Mix with salt, pepper and lime juice.
5. Mix with chunked tuna.
6. Place garnish greens on platter in a border, and tuna mixture in center of platter.
7. Garnish with reserved papaya slices.