“Jerk” has been popular in the Caribbean for centuries to describe a flavorful spice blend and marinade made with allspice and chiles. Delicious on chicken, seafood and pork, our version can be prepared in minutes for a tasty twist on tuna. Serve it with rice (and red beans, if desired), along with our bright and crunchy recipe for Apple Mango Slaw.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 10 min
Ingredients
Jerk Tuna
3 T ground allspice
2 T dry mustard
2 t ea smoked (Spanish) paprika, brown sugar and onion powder
1 t ea dried red pepper flakes, dried ginger and black pepper
1/2 t ea cayenne, granulated garlic, cinnamon and salt
pinch of fresh ground nutmeg
1 1/2 lb tuna fillets
4 T olive oil, divided
Apple Mango Slaw
1/3 c olive oil
3 T honey
2 T apple cider vinegar
1 T mustard (Dijon, preferably)
1 T hot sauce (Scotch bonnet or habanero, preferably)
1 lime, juiced
pinch salt and pepper, to taste
1 sweet-tart apple, such as Pink Lady, matchstick cut
1 ripe mango, thinly sliced
1/2 head green cabbage, shredded
1 c carrots, matchstick cut
1 T ea fresh parsley and mint, chopped
Additional
white rice, cooked *
sweetened coconut flakes for garnish, toasted lightly
hot sauce (such as Blue Top Creamy Lime Jalapeno)
radishes, sliced
Steps
Jerk Tuna
Combine all dry ingredients. Rub fish fillets with 2 T olive oil on all sides and sprinkle with spice rub (3 T total should cover 1 1/2 lb, saving remainder in airtight container for other uses). Warm 2 T olive oil over medium-high heat in large skillet and sear tuna quickly on each side, approx. 1 min (tuna is best served rare in center). Remove from pan and slice thinly across grain, serving with Apple Mango Slaw, warm rice, toasted coconut, hot sauce and radishes.
Apple Mango Slaw
Combine olive oil, honey, vinegar, mustard, hot sauce, lime juice, salt and pepper. Taste and adjust, as desired. Toss with fruit, vegetables, parsley and mint. Serve immediately.
* To make this recipe paleo, omit rice.
