Best 7 Fresh Jamaican Jerk Tuna Salad Recipes

FRESH JAMAICAN JERK TUNA SALAD

Steps:

• Set oven to broil.
• Place tuna steaks on rack in broiler pan.
• Mix lemon juice, 1 1/2 teaspoon of the thyme (1/4 teaspoon if dried), the sugar, 1/2 teaspoon pepper, the allspice, red pepper, salt, cloves, and garlic together.
• Brush fish with half of the lemon juice mixture.
• Broil with top about 4 inches form heat for 7 minutes.
• Carefully turn fish; brush with remaining lemon juice mixture.
• Broil about 7 minutes more or until fish flakes easily; cool.
• Flake fish and set aside.
• Cook and drain pasta per package directions; rinse with cold water and drain again.
• Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining 1/4 teaspoon pepper in a large mixing bowl.
• Add in flaked fish, pasta, cucumber, and green onion; toss.
• Arrange tomato slices around edge of serving platter.
• Spoon pasta mixture onto center of platter.

FRESH TUNA SALAD SANDWICH

Steps:

• Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips.

JAMAICAN JERK TUNA RECIPE - (3.5/5)

Steps:

• Seafood Alternatives: swordfish, halibut, mahi-mahi 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. This recipe yields 4 servings. Spicy, sweet, seductive and hot, this jerk is a dry blend that keeps well. Jerk blends can also include fresh ingredients; if substituting fresh garlic, onion or herbs for dried, finely mince them before adding.

GRILLED JAMAICAN JERK CHICKEN SALAD

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

FRESH JAMAICAN JERK TUNA SALAD

Steps:

• Set oven control to broil. Place fish steaks on rack in broiler pan. Mix lemon juice, 1 1/2 teaspoons of the thyme (1/4 teaspoon if dried), the sugar, 1/2 teaspoon of the pepper, the allspice, red pepper, salt, cloves and garlic. Brush fish with half of the lemon juice mixture. Broil with top about 4 inches from heat 7 minutes. Carefully turn fish brush with remaining lemon juice mixture. Broil about 7 minutes longer or until fish flakes easily with fork cool. Flake fish. Cook and drain pasta as directed on package. Rinse with cold water drain. Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining 1/4 teaspoon pepper in large bowl. Add fish, pasta, cucumber and green onions toss. Arrange tomato slices around edge of serving platter. Spoon pasta mixture onto center of platter.1 Serving: Calories 275 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 30mg Sodium 370mg Carbohydrate 32g (Dietary Fiber 2g) Protein 16g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SALADE NIçOISE WITH FRESH TUNA

Steps:

• Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
• Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
• Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
• Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
• Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
• No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
• When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
• To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.

JAMAICAN JERK TUNA

Steps:

• 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.