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Seared sesame tuna on pickled cucumber salad
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Ingredients:
  • 2 (about 500g) green cucumbers, ends trimmed, thinly sliced crossways
  • 2 130g pkts fresh baby corn, halved lengthways
  • 40.00 ml drained pickled ginger (Buderim Ginger brand), chopped
  • 20.00 ml wasabi paste
  • 125ml (1/2 cup) peanut oil
  • 3 (about 200g each) tuna steaks
  • 80g (1/2 cup) sesame seeds
  • Salt & freshly ground black pepper
Instructions:
  • Boil the cucumber in hot water for 2 minutes until tender. Drain and then cool under cold running water. Boil the corn in the same water for 2 minutes until tender. Drain, cool, and add to the cucumber along with ginger. Set aside.
  • In a small bowl, combine lemon juice, wasabi paste, garlic, and 80ml (1/3 cup) of peanut oil. Whisk with a fork until fully mixed. Set aside for later use.
  • Halve each tuna steak horizontally. Spread sesame seeds on a plate. Coat both sides of the tuna pieces evenly with sesame seeds and season with salt and pepper.
  • In a large non-stick frying pan over medium heat, heat 1 tablespoon of the reserved oil. Cook each side of half the tuna for 1 1/2 minutes until desired doneness and the sesame seeds are toasted. Place on a plate and loosely cover with foil to keep warm. Repeat with the remaining oil and tuna.
  • Coat the cucumber mixture with half of the zesty wasabi dressing, gently toss until well combined. Season with salt and pepper to taste.
  • Plate the pickled cucumber salad, then top with the tuna. Drizzle with the remaining dressing and serve promptly.

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