Fresh Jamaican Jerk Tuna Salad |
|
 |
Prep Time: 60 Minutes Cook Time: 14 Minutes |
Ready In: 74 Minutes Servings: 4 |
|
From Betty Crocker. Ingredients:
1/2 lb tuna steak (1-inch thick) |
2 tablespoons lemon juice |
3 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried) |
1 teaspoon sugar |
3/4 teaspoon pepper |
1/2 teaspoon ground allspice |
1/2 teaspoon cayenne |
1/4 teaspoon salt (or to taste) |
ground cloves (a dash) |
2 garlic cloves, crushed |
2 cups rotini pasta, uncooked |
2 tablespoons olive oil |
2 tablespoons tarragon vinegar |
1/2 teaspoon celery salt |
1 medium cucumber, coarsely chopped |
2 tablespoons sliced green onions |
4 medium tomatoes, cut into 1/2-inch slices |
Directions:
1. Set oven to broil.
2. Place tuna steaks on rack in broiler pan.
3. 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.
4. Brush fish with half of the lemon juice mixture.
5. Broil with top about 4 inches form heat for 7 minutes.
6. Carefully turn fish; brush with remaining lemon juice mixture.
7. Broil about 7 minutes more or until fish flakes easily; cool.
8. Flake fish and set aside.
9. Cook and drain pasta per package directions; rinse with cold water and drain again.
10. Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining 1/4 teaspoon pepper in a large mixing bowl.
11. Add in flaked fish, pasta, cucumber, and green onion; toss.
12. Arrange tomato slices around edge of serving platter.
13. Spoon pasta mixture onto center of platter.
|
|