1
Place all the marinade ingredients in a bowl and mix together well
Add the tuna, cover and refrigerate for at least 4 hours
2
Prepare the salsa
Cut the cucumber in half lengthways, remove the
seeds with a spoon, cut each half into thirds and then thinly slice
Cut
the red onion into thin wedges
To make the dressing, dissolve the sugar
in a little hot water, add the lemon juice and rice wine vinegar and mix
together well
In a small bowl, mix together the cucumber, red onion and
red chilli
Add the dressing and toss all the ingredients together
3
Mix together the wasabi, natural yoghurt and lemon juice
4
Meanwhile, prepare the rosti
Grate the cold potatoes and mould into
4 balls, flatten slightly
Heat the oil in a frying pan, add the potatoes
and cook for 2 to 3 minutes on each side
5
Heat a griddle pan and cook the tuna steaks for 4 minutes on each
side, or until just opaque in the centre
6
Place the rosti on four serving plates, place the tuna steaks on top
and arrange a pile of cucumber salsa by the side
Serve with the wasabi
sauce