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!

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