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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.
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