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Source: America's Favorite Food Associations

Jamaican Jerk Tuna
A sweet and spicy dish!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 4-5 minutes
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8 teaspoons allspice berries, ground
2 tablespoons dry mustard
4 teaspoons paprika
2 teaspoons onion, granulated
2 teaspoons lemon pepper
1 teaspoon red pepper flakes, dried
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon garlic, granulated
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 1/2 pounds tuna steaks, cut into 4 equal portions
1 tablespoon olive oil




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.





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Source: America's Favorite Food Associations
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Tuna steaks are great on the grill. Even if your kids say they don't like them, they might surprise themselves! And the fruit salsa tops them off deliciously. Mix and match the fruit according to what is fresh and in season.
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