Spiced Tuna With Pineapple Glaze

Submitted by PaulaG

"This is a recipe that I found at another web site and adapted to suit our taste. This has a little bit of a kick. Serve this with jasmine rice to soak up the wonderful glaze!"

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Serves: 4

ingredients

• 4 (6 -8 ounce) tuna steaks, about 1 1/2 inches thick
• 4 slices pineapple

• Spice Rub

• 1 tablespoon star anise, broken
• 1 tablespoon fresh ginger, finely minced
• 1 tablespoon ground turmeric
• 1 cinnamon stick, 3 inch, broken
• 1 teaspoon ground cloves
• 1 teaspoon crushed red pepper flakes
• 1 -2 teaspoon salt
• 1 teaspoon cardamom seed
• 1 teaspoon ground cumin

• Glaze

• 1 cup pineapple juice
• 1⁄2 cup white vinegar
• 1 tablespoon fresh ginger, finely minced
• 1⁄4 cup soy sauce
• 1⁄4 cup packed brown sugar
• 1⁄2 cup catsup
• 1⁄4 cup lime juice
• 1⁄4 cup cilantro, finely chopped
• 1 teaspoon white pepper

directions

1. Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
2. Remove from heat, cool, place in a coffee grinder and grind until fine.
3. To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
4. Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
5. Add the catsup and cook an additional 5 minutes.
6. Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
7. Rub the tuna steaks on all sides with spice mixture.
8. Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
9. Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
10. Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.

Reviews

[ellie_]

Very good and different fish recipe! This is the first time I ever had fresh tuna and was pleasantly surprised at how much different it tastes like the usual canned tunafish we are all too familiar with. However I wasn't able to get fresh tuna so used frozen tuna steaks (thawed) which I think were a bit thinner than the recipe indicated and also used canned pineapple (using the juice in the can). Besides that I followed the directions pretty much to the letter, allowing for the thinner fish and skipping the star anise (which I wasn't able to find). Next time I may cut down on the spices just a tad, but otherwise very enjoyable fish which we served wiht Asian Noodle Salad recipe#128671 and Custard With Kiwi recipe#128412 for dessert. for dessert. Perfect for a hot summer evening meal -- a filling delicious meal without turning the oven on. Thanks for sharing!