How To Make Seared Tuna with Fresh Corn and Wasabi “Cream”
You only need 4 ingredients to make this simple yet impressive seared tuna. It’s served with pureed corn mixed wasabi, then finished with corn kernels.
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.
- Calories: 278.27kcal
- Fat: 2.29g
- Saturated Fat: 0.64g
- Trans Fat: 0.03g
- Monounsaturated Fat: 0.66g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 20.22g
- Fiber: 2.20g
- Sugar: 6.71g
- Protein: 45.02g
- Cholesterol: 66.30mg
- Sodium: 646.31mg
- Calcium: 10.15mg
- Potassium: 1043.24mg
- Iron: 1.88mg
- Vitamin A: 40.27µg
- Vitamin C: 7.58mg
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