Fresh Jamaican Jerk Tuna Salad Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees.
• Coat a baking sheet with cooking spray.
• Brush the tortillas on both sides with the oil, then cut them into 1/4-by-3-inch strips.
• Toss the strips with 1/4 teaspoon of the salt and the sesame seeds.
• Lay the strips out on the prepared baking sheet and toast in the oven 8 to 10 minutes, turning once, or until they are crisped and lightly browned.
• Meanwhile, sprinkle the tuna with the remaining salt, pepper and cumin.
• Coat a broiling pan or grill pan with cooking spray, heat, then add the tuna and cook for about 3 minutes on each side for rare (or until cooked to desired degree of doneness).
• Let the tuna stand 2 to 3 minutes before cutting with the grain into 1/4-inch-thick strips.
• Combine the cheese, yogurt and lime juice in a bowl.
• Gently toss the tuna with the lettuce, roasted pepper strips and the dressing.
• Divide the salad among 4 dinner plates, and top with the tortilla"croutons" (alternatively, the crisped tortilla chips can be tossed in with the salad just before serving).

Steps:

• Fill a large pot with about 1 quart of water and add the liquid crab boil.
• Bring to a boil.
• Add the tuna and boil, on medium, for about 15 minutes, or until the tuna starts breaking apart easily.
• Remove from the heat, drain, and place the tuna in a large bowl.
• With a fork and small paring knife break apart, or shred the tuna, however you prefer it. We like a combination of shreds and little chunks.
• Then toss in the celery and onion.
• Mix the mayonnaise and the Old Bay and stir into the tuna.
• Taste and adjust seasonings. Sometimes I will add salt, pepper, hot sauce -- you decide how spicy you want it.
• You can serve it at room temperature or chilled.