Jamaican Jerk Tuna
- 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 ground white or black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon dry thyme
- 1 1/2 pounds tuna steaks 1" thick cut into 4
- equal portions
- 1 tablespoon olive oil
Seafood Alternatives: swordfish, halibut, mahi-mahi
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.
This recipe yields 4 servings.
Spicy, sweet, seductive and hot, this jerk is a dry blend that keeps well. Jerk blends can also include fresh ingredients; if substituting fresh garlic, onion or herbs for dried, finely mince them before adding.