- 3 large ears corn , shucked and kernels removed (about 2 cups)
- 1 teaspoon wasabi paste
- 4 (8-ounce) fresh tuna steaks , about 3/4 inch thick
Place remaining 1/2 cup corn kernels in a saucepan with enough water to cover. Cook over medium heat for 10 minutes.
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.
Reheat sauce, adding salt to taste. Drain corn. Pour sauce over fish and scatter cooked corn on top. Serve immediately.