Detailed step-by-step description of how to cook the dish "Seared sesame tuna on pickled cucumber salad". Try it by all means
- Cook the cucumber in a medium saucepan of boiling water for 2 minutes or until tender. Use a slotted spoon to transfer to a colander and refresh under cold running water. Drain well. Transfer to a large bowl. Return the water to the boil and add the corn. Cook, uncovered, for 2 minutes or until tender. Drain, refresh under cold running water and drain well. Add the corn and ginger to the cucumber, and set aside until required.
- Place the lemon juice, wasabi paste, garlic and 80ml (1/3 cup) of the peanut oil in a small bowl. Use a fork to whisk until well combined. Set aside until required.
- Cut each tuna steak in half crossways. Place the sesame seeds on a plate. Evenly coat each side of the tuna pieces with the sesame seeds. Season both sides with salt and pepper.
- Heat 1 tablespoon of the remaining oil in a large non-stick frying pan over medium heat. Add half the tuna and cook for 1 1/2 minutes each side for rare or until cooked to your liking and the sesame seeds are toasted. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining oil and tuna.
- Drizzle half the wasabi dressing over the cucumber mixture and toss gently until well coated. Taste and season with salt and pepper.
- Divide the pickled cucumber salad among serving plates and top with the tuna. Drizzle with the remaining dressing and serve immediately.
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