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Fresh Tuna Skewer with Bayou Rum glaze

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Serves 4

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.

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