Jamaican Jerk Tuna

Recipe Ingredients

8 teaspoons	40ml	Allspice berries ground
2 tablespoons	30ml	Dry mustard
4 teaspoons	20ml	Paprika
2 teaspoons	10ml	Granulated onion
2 teaspoons	10ml	Lemon pepper
1 teaspoon	5ml	Dried red pepper flakes
1 teaspoon	5ml	Ground white or black pepper
1/2 teaspoon	2.5ml	Cayenne
1/2 teaspoon	2.5ml	Granulated garlic
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dry thyme
1 1/2 lbs	681g / 24oz	Tuna steaks 1" thick - cut into 4
		Equal portions
1 tablespoon	15ml	Olive oil

Recipe Instructions

Seafood Alternatives: swordfish, halibut, mahi-mahi

For the jerk seasoning, in a small bowl combine the allspice, mustard, paprika, granulated onion, lemon pepper, dried red pepper flakes, ground pepper, cayenne, granulated garlic, cinnamon, salt and thyme.

Rinse the tuna with cold water and pat dry with paper towels. Rub each side of the tuna pieces with a little of the olive oil. Sprinkle one side of each portion with 1 1/2 teaspoons jerk mixture; pat the seasoning onto the fish, turn and repeat with the second side. Let stand for 1 hour, until the seasoning is moistened, turning once. Store extra jerk blend in a sealed jar for up to 6 months.

Grill the tuna over moderately-hot fire for 4 to 5 minutes, turning once. Do not overcook, since the seafood will continue to cook once taken from the fire.

Serve with grilled plantains and a salad of chayote, orange and sweet onion, if you like.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

Rating

Average rating:

9.5 (2 votes)

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