While it’s best known as one of the world’s top destinations for black marlin, Panama’s Tropic Star Lodge is also home to some outstanding yellowfin tuna, which Chef Gabriel Clark uses in a variety of dishes. This one is definitely a fan favorite. This recipe pairs perfectly with Tito’s Handmade Vodka Pear Blossom.
Ingredients | Serves 2 to 4
- 2 tuna steaks
- 1 cup soy sauce
- 2 Tbsp. sugar
- 1 clove garlic, sliced
- 1 sprig lemongrass, crushed
- 1 Tbsp. black peppercorns
- 1 Tbsp. red peppercorns
- 1 tsp. coriander seeds
- 1 cup white sesame seeds
- 1 cup black sesame seeds
- 1/2 cup coconut oil
Directions
In a hot pan without oil, toast the pepper and coriander for about 2 minutes, and then crush in a mortar. Mix with the sesame seeds to form the spice rub. In a separate bowl, integrate the soy sauce, garlic, lemongrass and sugar, and mix well. Submerge the tuna in the marinade for 20 minutes. When ready to cook, coat the tuna in the spice rub. Add coconut oil to a hot pan until it practically smokes, then sear tuna quickly, without burning the crust. Remove to a board and slice across the grain for serving.
Sponsored by Tito’s Handmade Vodka.
