Cook The Book: Seared Tuna With Fresh Corn And Wasabi 'Cream'

• 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

1. 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.
2. Place remaining 1/2 cup corn kernels in a saucepan with enough water to cover. Cook over medium heat for 10 minutes.
3. 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.
4. Reheat sauce, adding salt to taste. Drain corn. Pour sauce over fish and scatter cooked corn on top. Serve immediately.

ears corn, salt, wasabi paste

Taken from www.seriouseats.com/recipes/2008/04/seared-tuna-with-fresh-corn-and-wasabi-cream-recipe.html (may not work)