Yellowfin Tuna with Blue Crab Fried Rice
Contributed by Jackson Reichel representing Scarlet’s Steaks & Seafood at Scarlet Pearl Casino in D’Iberville, Mississippi where he is the executive chef with 17 years of culinary experience.
“From sourcing, butchering?… the gratification of giving someone a memorable experience with my food is the ultimate reward.”
Why We Love It
Beautifully seared, sesame crusted yellowfin tuna meets a fragrant, crab studded jasmine rice, with layers of umami from black garlic shoyu and sweet soy glaze. A harmonious blend of Creole, Cajun, Asian, Italian, and French influences.
Ingredients
Tuna (per portion)
- 6–8?oz Yellowfin tuna loin (#1 grade)
- ¼ cup blackening seasoning
- 2 Tbsp white sesame seeds
- 2 Tbsp black sesame seeds
- ¼ cup clarified butter
Blue Crab Fried Rice (serves 1)
- 3 oz jumbo lump blue crab meat
- 1½ cup cooked jasmine rice
- 1 Tbsp sesame oil
- 2 Tbsp clarified butter
- 1 Tbsp Sambal Oelek
- 1 tsp fresh minced ginger
- 1 tsp fresh minced garlic
- 2 Tbsp carrot, finely diced
- ¼ cup scallion, roughly chopped
- ¼ cup hearts of palm, sliced
- ½ cup black garlic shoyu
- 1 egg
Sweet Soy Glaze
- 5 Tbsp brown sugar
- ½ cup low sodium soy sauce
- 1 tsp minced ginger
- 1 tsp minced garlic
Garnish
- Sweet soy glaze
- Masago (seasoned flying fish roe)
- Chili crisp
- Chives
- Micro pea tendrils
Method
Prep & Sear Tuna
- Remove tuna from fridge 20 min before cooking.
- Mix blackening seasoning with both sesame seeds. Coat tuna evenly; reserve extra.
- Heat clarified butter in a smoking-hot cast iron skillet. Sear tuna 15–20 sec per side to form crust, leaving center rare. Rest 1 min, then slice into 4–6 pieces using a sharp knife.Tip: A scorching pan ensures a crisp crust in under 1 minute without overcooking inside
Cook Blue Crab Fried Rice
- In a hot wok, heat sesame oil + clarified butter until shimmering.
- Add carrots, ginger and garlic, stirring. Push to side; scramble the egg.
- Add rice + Sambal Oelek; stir-fry to combine.
- Mix in hearts of palm and scallions.
- Pour in black garlic shoyu, stirring to coat rice.
- Fold in crab meat gently to keep lumps intact. Warm through, remove from heat.
Make Sweet Soy Glaze
- Combine brown sugar, soy sauce, ginger, garlic in saucepan.
- Bring to a boil, stir until sugar dissolves.
- Strain to remove solids—set aside.
Plate & Garnish
- Mound hot crab fried rice in center of plate.
- Fan sliced tuna atop rice.
- Drizzle or dot sweet soy glaze and chili crisp around.
- Sprinkle masago, chives, and pea tendrils for color & texture.
Pro Tips from Jackson
- Tuna timing: 15–20 sec per side locks in the sesame-blackened crust while keeping tuna beautifully rare.
- Rice balance: Crisp-tender vegetables, umami-rich black garlic shoyu, and big crab chunks make every forkful luxurious.
- Layered flavors: Bright chili crisp, sweet glaze, and briny masago complete each bite with contrast.
This dish—tender yellowfin, vibrant crab rice, and punchy finishes—is a showstopper that bridges American steakhouse tradition and Gulf Coast seafood flair. Best of luck in the contest!
