0 Items

Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!


Ingredients:


Serves 2


2 Ahi Tuna Steaks, Roughly 1 Lb

1 Tbsp + 1 Tsp Big Easy Bourbon Molasses

1/2 Cup Canola Oil

1 Tbsp Sesame Seeds

1/3 Cup Panko Breadcrumbs

1 Tbsp Butter

1/4 Cup Wasabi Arugula, Chopped Finely

2 Tbsp Minced Lemon Zest


Sushi Rice


The first thing we want to make is the gremolata.  Heat up a small sauté pan over medium heat and add 1 tbsp butter.  Carful not to burn.  Add the panko breadcrumbs and 1 tsp Big Easy Bourbon Molasses stirring constantly for about a minute until nice and golden brown.  Now add the wasabi arugula and lemon zest, stir to combine and remove from heat and set aside.



Season the Ahi with 1 tbsp Big Easy Bourbon Molasses and sesame seeds on both sides.



To sear the Ahi I prefer to use a cast iron skillet.  If you don't have one a large heavy bottom skillet will work.  Heat on a medium-hi burner with the canola oil until the oil is shimmering.  Add the Ahi steaks and sear for about 2 minutes per side depending on the thickness and how well you want it cooked through.  I love a light sear.  



To serve slice the tuna thinly and place on top of the sushi rice and sprinkle with the gremolata.  



I hope you enjoy as much as we did!


Add Comment