4 two-inch cubes yellow fin tuna, sushi grade 4 six-inch sugarcane skewers, point on one end turbinado sugar (brulées really well, and isn’t too sweet) salt and pepper
Skewer each cube of cold tuna with a sugarcane skewer. Season with salt and pepper.
Place turbinado sugar in a separate dish. Roll the tuna skewer through the sugar until it’s completely coated. Brulée the tuna with a blowtorch until the sugar is caramelized and crispy.
Bayou Rum Glaze
1 cup Light Rum knob of sliced ginger (equivalent to 2 tbsp.) 1 small lemongrass, chopped (approximately 1/4 cup) 3 tbsp. soy sauce 3 lime leaves 1/2 cup coconut water 1/2 cup pineapple juice
Flame the rum to remove the raw alcohol taste. Then, add all ingredients to the rum. Cook over medium heat to a boil, then simmer over low heat until reduced to 1/4 cup. Be careful, as mixture can burn easily.
Plate with 2 tsp. of the sauce on a small side plate, then arrange the tuna sugarcane skewer with the bruléed tip in sauce.