Grilled Tuna With Corn-Tomato Relish & Rosemary Potatoes

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2 ears corn

1/4 cup + 2 tablespoons extra virgin olive oil + extra for grilling fish

4 garlic cloves, sliced

6 medium Yukon gold potatoes, each sliced into 6 wedges

-- Leaves stripped from 1 large rosemary sprig

-- Kosher salt, to taste

-- Freshly ground pepper, to taste

5 heirloom tomatoes, peeled and seeded, cut in 1/2-inch dice (about 2 1/2 cups)

12 fresh basil leaves, torn

4 six-ounce tombo tuna steaks

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