Lunchbreak: Phil Stefani’s 437 Rush chef Christian Fantoni makes tonno e mais

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Phil Stefani's 437 Rush
437 N. Rush Street
(312) 222-0101

Tonno e Mais

4 - 6 oz. ahi tuna filets
4 ears fresh corn
4 oz. wild baby arugula
1 pint cherry tomatoes
1 Tbs salt and pepper
1 cup extra virgin olive oil
1 cup red wine vinegar

Cut the cherry tomatoes in half, and put them in a mixing bowl. Add the arugula and set aside. Meanwhile clean the husk of the fresh corn, and very carefully cut the kernels off the cob. In a sauté pan add a little olive oil and the corn. Sauté until golden.  Mix/whisk olive oil and vinegar into a vinaigrette — you will have extra for future use. Mix corn in the bowl with tomatoes and arugula.  Add salt, pepper, vinegar and oil mixture. Mix well.  Set on a plate.  Season the portioned tuna, drizzle with oil and grill to desired temperature. Slice, place over the corn/tomato/arugula mixture, and garnish with extra greens and oil.

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