Ingredients Jump to Instructions ↓

  1. 8 teaspoons 40ml Allspice berries ground

  2. 2 tablespoons 30ml Dry mustard

  3. 4 teaspoons 20ml Paprika

  4. 2 teaspoons 10ml Granulated onion

  5. 2 teaspoons 10ml Lemon pepper

  6. 1 teaspoon 5ml Dried red pepper flakes

  7. 1 teaspoon 5ml Ground white or black pepper

  8. 1/2 teaspoon 2 1/2ml Cayenne

  9. 1/2 teaspoon 2 1/2ml Granulated garlic

  10. 1/2 teaspoon 2 1/2ml Cinnamon

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/4 teaspoon 1 1/3ml Dry thyme

  13. 1 1/2 lbs 681g / 24oz Tuna steaks

  14. 1" thick - cut into Equal portions

  15. 1 tablespoon 15ml Olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve with grilled plantains and a salad of chayote, orange and sweet onion, if you like.

  5. This recipe yields 4 servings.


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