Jamaican Jerk Tuna Food

FRESH JAMAICAN JERK TUNA SALAD

Steps:

• Set oven to broil.
• Place tuna steaks on rack in broiler pan.
• Mix lemon juice, 1 1/2 teaspoon of the thyme (1/4 teaspoon if dried), the sugar, 1/2 teaspoon pepper, the allspice, red pepper, salt, cloves, and garlic together.
• Brush fish with half of the lemon juice mixture.
• Broil with top about 4 inches form heat for 7 minutes.
• Carefully turn fish; brush with remaining lemon juice mixture.
• Broil about 7 minutes more or until fish flakes easily; cool.
• Flake fish and set aside.
• Cook and drain pasta per package directions; rinse with cold water and drain again.
• Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining 1/4 teaspoon pepper in a large mixing bowl.
• Add in flaked fish, pasta, cucumber, and green onion; toss.
• Arrange tomato slices around edge of serving platter.
• Spoon pasta mixture onto center of platter.

JAMAICAN JERK TUNA RECIPE - (3.5/5)

Steps:

• 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.

JAMAICAN JERK TUNA

Steps:

• 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.