Jamaican Jerk Tuna
Source of Recipe
adapted from fooddownunder.com
List of Ingredients
8 tsp allspice berries ground
2 tbl dry mustard
4 tsp paprika
2 tsp granulated onion
2 tsp lemon pepper
1 tsp dried red pepper flakes
1 tsp ground white or black pepper
1/2 tsp cayenne
1/2 tsp granulated garlic
1/2 tsp cinnamon
(original recipe calls for 1/2 tsp salt)
1/4 tsp dry thyme
1 1/2 lb tuna steaks 1" thick cut into 4 equal portions
1 tbl olive oil (or use cooking spray for this step)
* Seafood Alternatives: swordfish, halibut, mahi-mahiRecipe
* 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 (or spray with cooking spray). 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.
* Comments: Capture the beat of the festive Island lifestyle with lusty Jamaican jerk, a favorite cooking method that seasons pork, chicken, seafood or beef with the customary highly spiced seasoning blend before grilling over a hot fire.
* Spicy, sweet, seductive and hot, this jerk is a dry blend that keeps well. Jerk blends can also include fresh ingredients; if substituting fresh garlic, onion or herbs for dried, finely mince them before adding.
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