Amazing flavors, simple preparation and quick cooking makes this a super speedy campsite (or back patio) favorite. I use a cast iron grill pan over a fire or gas or charcoal grill. A cast iron skillet works just as well. The important part is to preheat your skillet or grill and spray it with cooking oil spray just before putting the tuna on.
Seared Jerk Spiced Tuna
- Ready in: 30 minutes
- Complexity: easy
- For Tuna:
- 3-5 oz of fresh Ahi tuna steak per person
- Cooking spray
- 1/4 lime per person (cut into wedges)
- Crushed Macadamia nuts
- Prepared wasabi
- Bottled pickled ginger
- Mango Salsa
- For jerk rub:
- 1 tablespoon onion flakes
- 1 tablespoon onion powder
- 2 teaspoons ground thyme
- 2 teaspoons sugar
- 2 teaspoons dried chives
- 2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Jerk Rub Preparation:
Mix all ingredients together. Store in an airtight container in a cool, dark place. This rub will last several months.This is easy enough to make but requires a number of spices you might not keep on hand. A number of commercially packaged jerk spice mixes will work nicely.
- Preheat a cast iron skillet or grill pan until very hot
- Spray with cooking spray just before putting the tuna on
- Sprinkle spice rub and crushed macadamia nuts over tuna
- Gently pat the mixture into tuna
- Turn over and repeat with other side
- Quickly sear tuna a minute to a minute 1/2 on each side (cooking time may be longer or shorter depending on how hot you got your skillet) for rare tuna. Extend cooking time to desired cooking temperature.
- Serve with wasabi and picked ginger and mango salsa
- Make it a meal and serve over a spinach salad.
This can also make a great appetizer served over a prepared seaweed salad - most sushi restaurants now make the seaweed salad available for takeout.