Be the first to This grilled tuna recipe may bust your spice cabinet, but it is worth it! The light sweetness of the pineapple and ketchup glaze beautifully balances the spices. If you cannot grill, use the broiler or sear the tuna in a heavy skillet before finishing in the oven.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- Spice Rub:
- 1 Tablespoon minced fresh ginger
- 2 teaspoons crushed cardamom
- 1 teaspoon red pepper flakes
- 1 Tablespoon ground turmeric
- 1 Tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- .
- Glaze:
- 1 cup pineapple juice
- 1/2 cup white vinegar
- 1 Tablespoon minced fresh ginger
- 1/4 cup packed brown sugar
- 1 Tablespoon Worcestershire sauce
- 1/2 cup ketchup
- 1/4 cup lime juice (about 2 limes)
- 2 Tablespoons finely chopped cilantro
- 2 teaspoons white pepper
- 4 (8 ounces each) tuna steaks, about 1-1/2 inches thick
- 4 slices pineapple for garnish
Preparation:
Make the spice rub:
Place ginger, cardamom, and red pepper flakes in a dry skillet over medium heat. Heat 2 to 3 minutes until just beginning to smoke. Allow to cool. Place in a spice grinder along with turmeric, cinnamon, salt, cloves, and cumin. Blend until it becomes a fine powder.
Make the glaze:
Place pineapple juice, vinegar, ginger, brown sugar, and Worcestershire sauce in a saucepan. Bring to a boil, then reduce heat to low and simmer about 20 minutes until reduced by half. Add ketchup and simmer an additional 5 minutes. Remove from heat and stir in lime juice, cilantro, and white pepper. Mix well.
Rub the tuna on all sides with the spice rub. Grill the tuna over a medium fire for 4 to 5 minutes per side to medium-rare (or longer to taste). Spoon some of the glaze over each tuna steak and serve with a slice of pineapple.
Yield: 4 servings
Place ginger, cardamom, and red pepper flakes in a dry skillet over medium heat. Heat 2 to 3 minutes until just beginning to smoke. Allow to cool. Place in a spice grinder along with turmeric, cinnamon, salt, cloves, and cumin. Blend until it becomes a fine powder.
Make the glaze:
Place pineapple juice, vinegar, ginger, brown sugar, and Worcestershire sauce in a saucepan. Bring to a boil, then reduce heat to low and simmer about 20 minutes until reduced by half. Add ketchup and simmer an additional 5 minutes. Remove from heat and stir in lime juice, cilantro, and white pepper. Mix well.
Rub the tuna on all sides with the spice rub. Grill the tuna over a medium fire for 4 to 5 minutes per side to medium-rare (or longer to taste). Spoon some of the glaze over each tuna steak and serve with a slice of pineapple.
Yield: 4 servings
