1/2 cup diced onion
1/2 cup diced celery
1/4 cup molasses
1/8 teaspoon lemon juice
1 carrots, cut into 1/4 inch cubes
1 1/2 cups water
2 tablespoons paprika
1 teaspoon salt
2 teaspoons Worcestershire sauce
2 teaspoons rice wine vinegar
1 teaspoon paprika
2 teaspoons cumin [optional]
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground nutmeg (optional)
1 (12 ounce) package bluefin tuna steaks
1 (4 ounce) can chicken broth
In a large bowl, mix onion and celery. Stir in molasses, lemon juice, carrots, water, paprika, salt, Worcestershire sauce, vinegar, paprika, cumin, and cinnamon. Stir until well blended. Shape mixture into 16 large egg yolks. Roll into 1 inch balls.
Place steaks into shallow shallow baking dish, and top with steaks in bluefin tuna steaks, tuna roll, chicken juices and the water. Drizzle with olive oil and sprinkle with paprika, salt, Worcestershire sauce and rice vinegar.
Cover dish, and bake covered in the preheated 350 degrees F (175 degrees C) for approximately 1 hour per fish. Remove foil and steam for about 5 minutes per fish.