Ingredients
3 large ears corn, shucked and kernels removed (about 2 cups)
Salt
1 teaspoon wasabi paste
Four (8-ounce) fresh tuna steaks, about 3/4 inch thick
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Real wasabi paste (not horseradish) — sushi, sashimi, dressings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Real wasabi paste (not horseradish) — sushi, sashimi, dressings
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To a small saucepan with 1 3/4 cups water, add 1 1/2 cups corn kernels and a large pinch of salt. Bring to a boil; lower heat and cook until very soft, about 20 minutes. 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 1/2 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 each side, about 3 minutes. 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.