Charred corn risotto with seared tuna and jalapeno-basil oil
Hot sauces
Italian cuisine
This dish was inspired by a recent wine tasting trip to Santa Ynez, California where my husband and I tasted the 2007 Anacapa from Rusack Vineyards, a blend that smelled like jalapeno and left a slight red pepper kick on the back of your tongue. <br /> <br />After buying a bottle we started brainstorming what might go well with it and tuna immediately came to mind. I also wanted to play up the southwestern flavors without putting too much emphasis on spice, so jalapeno blended with fresh basil became an elegant solution. The corn here is smoky but still sweet, and because it's pureed and infused into the stock, I find this technique better intensifies the flavor. - cookingafterfive
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