Prep 10 mins
Cook 5 mins
From Simply Seafood. You can also substitute swordfish, halibut, or mahi mahi.
- 39.43 ml allspice berries, ground
- 29.58 ml dry mustard
- 19.71 ml paprika
- 9.85 ml granulated onion
- 9.85 ml lemon pepper
- 4.92 ml dried red pepper flakes
- 4.92 ml white pepper or 4.92 ml black pepper
- 2.46 ml cayenne
- 2.46 ml granulated garlic
- 2.46 ml cinnamon
- 2.46 ml salt
- 1.23 ml dried thyme
- 680.38 g tuna steaks, 1-inch thick, cut into 4 equal portions
- 14.79 ml olive oil
- 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.