Ingredients

• 2 (about 500g) green cucumbers, ends trimmed, thinly sliced crossways
• 2 130g pkts fresh baby corn, halved lengthways
• 2 tablespoons drained pickled ginger (Buderim Ginger brand), chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon wasabi paste
• 2 garlic cloves, crushed
• 125ml (1/2 cup) peanut oil
• 3 (about 200g each) tuna steaks
• 80g (1/2 cup) sesame seeds
• Salt & freshly ground black pepper

Method

• Step 1 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.
• Step 2 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.
• Step 3 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.
• Step 4 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.
• Step 5 Drizzle half the wasabi dressing over the cucumber mixture and toss gently until well coated. Taste and season with salt and pepper.
• Step 6 Divide the pickled cucumber salad among serving plates and top with the tuna. Drizzle with the remaining dressing and serve immediately.