Jamaican Jerk Tuna

By lazyme on December 04, 2012

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 8 teaspoons allspice berries, ground
    2. 2 tablespoons dry mustard
    3. 4 teaspoons paprika
    4. 2 teaspoons granulated onion
    5. 2 teaspoons lemon pepper
    6. 1 teaspoon dried red pepper flakes
    7. 1 teaspoon white pepper or 1 teaspoon black pepper
    8. 1/2 teaspoon cayenne
    9. 1/2 teaspoon granulated garlic
    10. 1/2 teaspoon cinnamon
    11. 1/2 teaspoon salt
    12. 1/4 teaspoon dried thyme
    13. 1 1/2 lbs tuna steaks, 1-inch thick, cut into 4 equal portions
    14. 1 tablespoon olive oil

Directions

  1. For the jerk seasoning:.
  2. 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.
  3. Rinse the tuna with cold water and pat dry with paper towels.
  4. Rub each side of the tuna pieces with a little of the olive oil.
  5. 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.
  6. Let stand for 1 hour, until the seasoning is moistened, turning once.
  7. Store extra jerk blend in a sealed jar for up to 6 months.
  8. Grill the tuna over moderately-hot fire for 4 to 5 minutes, turning once.
  9. Do not overcook, since the seafood will continue to cook once taken from the fire.
  10. Serve with grilled plantains and a salad of chayote, orange and sweet onion, if you like.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.