Jamaican Jerk Tuna

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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 pepper or 1 teaspoon black pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 1/2 lbs tuna steaks, 1-inch thick, cut into 4 equal portions
• 1 tablespoon olive oil

Recipe

• 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.