Jamaican Jerk Tuna

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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