Cook the Book: Seared Tuna with Fresh Corn and Wasabi 'Cream'
Today's Cook the Book, highlighting the recipes in the upcoming Oprah Magazine Cookbook, is for Seared Tuna with Fresh Corn and Wasabi 'Cream'. It made its way into Oprah's hands via Rozanne Gold, who began her career as personal chef to former New York City mayor Ed Koch (she's since gone on to write cookbooks that have won three James Beard Awards and now works as a restaurant consultant). The recipe she's crafted, which we've adapted here, jettisons ingredients in favor of simple flavors that work surprisingly well together.
Ingredients
yield: 4
- 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
Procedures
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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.
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2
Place remaining 1/2 cup corn kernels in a saucepan with enough water to cover. Cook over medium heat for 10 minutes.
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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.
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4
Reheat sauce, adding salt to taste. Drain corn. Pour sauce over fish and scatter cooked corn on top. Serve immediately.
