Four 4 oz tuna steaks

For the Black Rum Butter:
1 stem lemongrass
1 oz shallot
4 oz Gosling’s Black Seal Rum
4 oz cream
2 tbs salted butter



In a saucepan, combine the lemongrass, shallots, black rum, and heavy cream and bring to a boil. Reduce until thick. Whisk in the butter slowly and remove from flame. Pass through a fine sieve and keep it at room temperature. Heat your grill pan until very hot and smoking. Salt and pepper your tuna steaks and spray with non-stick cooking spray to prevent sticking. Lay your steaks on your pan (you can do this one at a time to prevent overcrowding as you want to sear, not steam your fish). Grill for about 60-90 seconds on each side, enough to get charred lines in the tuna but keep the middle buttery and tender. Place on a plate and either pour your sauce over your fish or keep in a small pot on the side for dipping.