8 tsp. allspice berries, ground
2 ~ Tbsp. dry mustard
4 tsp. paprika
2 tsp. granulated onion.
2 tsp. lemon pepper
1 tsp. dried red pepper flakes
1 tsp. ground white or black pepper
V2 tsp. cayenne
V2 tsp. granulated garlic
V2 tsp. cinnamon
V2 tsp. salt
V4 tsp. dry thyme
11/2 pounds tuna steaks, 1 inch thick, cut into 4 equal portions
.1 Tbsp. 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, cin- namon,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 Y2 teaspoons jerk mix- ture; pat the ,seasoning onto the fish, turn and repeat with the second side. Let stand 1 hour, until lie seasoning is moistened, turning once. Store extra jerk blend in a sealed jar for up to 6 months.
Grill the tuna over a 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.
SERVINGS PER RECIPE: 4
Capture the beat of the festive Island lifestyle with lusty Jamaican jerk, a favorite cooking method that seasons pork, chicken, seafood or beef with the customary highly spiced seasoning blend before grilling over a hot fire. Spicy, sweet, seductive and hot, this ~~ dry blend that keeps well!Jerk
blends can also include fresh in~redi- ents; if substituting fresh garlic, onion or herbs for dried, finely mince them before adding.
CaI. 240 I Total Fat 6 g I Sat. 1 g I Chol. 77 mg I Sdm. 204 mg I Carbo. 5 g I.Prot. 41 g I Om-3.4 g