Grilled Jerk Tuna with Pineapple and Onions
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Tuna fillets are grilled and served with onion, bell peppers and pineapple cubes that are coated with olive oil and allspice, ginger, cumin and thyme before grilling. The tuna, vegetables and fruit are brushed with a jerk sauce that's made with brown sugar, spices, guava jelly and soy sauce.
Coat Tuna Steaks with Olive Oil and Jerk Sauce (below). Set aside. Cut onion, peppers and pineapple in 1-inch pieces; place in a large bowl or zip-lock bag. Coat all with Olive Oil (2 or 3 Tbsp.). Next sprinkle all HEAVILY with cumin, allspice, ginger and thyme.(Not quite so heavy with the thyme.) Add Salt and Pepper. Stir well so everything is coated good. Place veggies in a grill basket (the flatter the better--not bowl-shaped) and grill until pineapple gets some nice brown edges, (about 15 minutes). Add Tuna steaks toward the end of the cooking time, grilling only about 3 minutes on each side (the rarer the better.) Turn salmon only once and recoat with jerk sauce. Brush veggies about 1-2 minutes before removing from grill with jerk sauce. Serve immediately. Great with white rice and Scotch Bonnet Sauce or peppers.
Jerk Sauce:
1/2 Tbsp Ground Allspice
1/4 cup packed Dark Brown Sugar
1 tsp cinnamon
1 tsp garlic salt
1 Tbsp ground thyme
1/2 tsp ground nutmeg
1/2 cup reduced-sodium Soy sauce
2 heaping Tbsp Guava Jelly
Stir well. Heat in microwave, stirring occasionally. Good as a condiment also.
Adjust saltiness as needed by adding more guava jelly.
Notes:
This recipe is intended to delivery a sweet and HOT bite to it. Scotch bonnet peppers add hot flavor without altering the taste of the tuna and peppers.
Submitted By: KK Brawner
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