Ingredients
3large ears corn
salt
1tspwasabi paste
4fresh tuna steaks
Preparation
To a small saucepan with 1¾ cups water, add 1½ cups corn kernels and a large pinch of salt.
Bring to a boil. Lower heat and cook for about 20 minutes until very soft.
Place corn and cooking liquid in a blender; puree until very smooth, adding several tablespoons water if too thick. Strain through a coarse-mesh sieve into a small bowl.
Stir in wasabi paste. Add salt to taste. Makes about 1 cup.
Place remaining ½ cup corn kernels in a saucepan with enough water to cover. Cook over medium heat for 10 minutes.
Meanwhile, rub salt into both sides of tuna steaks.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot.
Add tuna and sear for about 3 minutes on each side. Remove tuna from heat and place on a platter.
Reheat sauce, adding salt to taste. Drain corn.
Pour sauce over fish and scatter cooked corn on top. Serve immediately.
