Best Jamaican Jerk Tuna Recipes

Fresh Jamaican Jerk Tuna Salad image

Number Of Ingredients 17

1/2 pound tuna steak, 1 inch thick
2 tablespoons lemon juice
3 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon sugar
3/4 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon ground cayenne pepper (red)
1/4 teaspoon salt
dash of ground cloves
1 clove garlic, crushed
2 cups uncooked rotini pasta (about 4 ounces)
2 tablespoons vegetable oil or olive
2 tablespoons tarragon vinegar
1/2 teaspoon celery salt
1 medium cucumber, coarsely chopped (about 1 cup)
2 tablespoons , sliced green onions
4 medium tomatoes, cut into 1/2-inch slices

Steps:

Set oven control to broil. Place fish steaks on rack in broiler pan. Mix lemon juice, 1 1/2 teaspoons of the thyme (1/4 teaspoon if dried), the sugar, 1/2 teaspoon of the pepper, the allspice, red pepper, salt, cloves and garlic. Brush fish with half of the lemon juice mixture. Broil with top about 4 inches from heat 7 minutes. Carefully turn fish brush with remaining lemon juice mixture. Broil about 7 minutes longer or until fish flakes easily with fork cool. Flake fish. Cook and drain pasta as directed on package. Rinse with cold water drain. Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining 1/4 teaspoon pepper in large bowl. Add fish, pasta, cucumber and green onions toss. Arrange tomato slices around edge of serving platter. Spoon pasta mixture onto center of platter.1 Serving: Calories 275 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 30mg Sodium 370mg Carbohydrate 32g (Dietary Fiber 2g) Protein 16g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Jamaican Jerk Tuna image

Provided by lazyme

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

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 white 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

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.

Nutrition Facts : Calories 306.3, Fat 13.2, SaturatedFat 2.7, Cholesterol 64.6, Sodium 360.4, Carbohydrate 4.2, Fiber 1.8, Sugar 0.6, Protein 41.1

Jamaican Jerk Tuna Recipe - (3.5/5) image

Provided by á-174942

Number Of Ingredients 15

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

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.