From Simply Seafood. You can also substitute swordfish, halibut, or mahi mahi.
My Private Note
Units: US | Metric
- 8 teaspoons allspice berries, ground
- 2 tablespoons dry mustard
- 4 teaspoons paprika
- 2 teaspoons granulated onion
- 2 teaspoons lemon pepper
- 1 teaspoon dried red pepper flakes
- 1 teaspoon white pepper or 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 1/2 lbs tuna steaks, 1-inch thick, cut into 4 equal portions
- 1 tablespoon olive oil
- 1For the jerk seasoning:.
- 2In 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.
- 3Rinse the tuna with cold water and pat dry with paper towels.
- 4Rub each side of the tuna pieces with a little of the olive oil.
- 5Sprinkle 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.
- 6Let stand for 1 hour, until the seasoning is moistened, turning once.
- 7Store extra jerk blend in a sealed jar for up to 6 months.
- 8Grill the tuna over moderately-hot fire for 4 to 5 minutes, turning once.
- 9Do not overcook, since the seafood will continue to cook once taken from the fire.
- 10Serve with grilled plantains and a salad of chayote, orange and sweet onion, if you like.
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Nutritional Facts for Jamaican Jerk Tuna
Serving Size: 1 (182 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 306.3
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 2.7 g
- Cholesterol 64.6 mg
- Sodium 360.4 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 1.8 g
- Sugars 0.5 g
- Protein 41.1 g
The following items or measurements are not included: