Best Fresh Jamaican Jerk Tuna Salad Recipes

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FRESH JAMAICAN JERK TUNA SALAD



Fresh Jamaican Jerk Tuna Salad image

Make and share this Fresh Jamaican Jerk Tuna Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tuna

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 381.7, Fat 10.8, SaturatedFat 1.9, Cholesterol 21.6, Sodium 179.2, Carbohydrate 49.9, Fiber 4, Sugar 6.8, Protein 21.9

FRESH TUNA SALAD



Fresh Tuna Salad image

Make and share this Fresh Tuna Salad recipe from Food.com.

Provided by PollyB

Categories     Tuna

Time 36m

Yield 1 serving(s)

Number Of Ingredients 12

2 10-inch flour tortillas
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/2 teaspoon sesame seeds
5 1/2 lbs fresh tuna
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup shredded low-fat cheddar cheese
1/2 cup plain nonfat yogurt
2 teaspoons lime juice
8 cups mixed salad greens
1 (7 ounce) jar roasted bell peppers, drained and cut in strips

Steps:

  • Preheat the oven to 400 degrees.
  • Coat a baking sheet with cooking spray.
  • Brush the tortillas on both sides with the oil, then cut them into 1/4-by-3-inch strips.
  • Toss the strips with 1/4 teaspoon of the salt and the sesame seeds.
  • Lay the strips out on the prepared baking sheet and toast in the oven 8 to 10 minutes, turning once, or until they are crisped and lightly browned.
  • Meanwhile, sprinkle the tuna with the remaining salt, pepper and cumin.
  • Coat a broiling pan or grill pan with cooking spray, heat, then add the tuna and cook for about 3 minutes on each side for rare (or until cooked to desired degree of doneness).
  • Let the tuna stand 2 to 3 minutes before cutting with the grain into 1/4-inch-thick strips.
  • Combine the cheese, yogurt and lime juice in a bowl.
  • Gently toss the tuna with the lettuce, roasted pepper strips and the dressing.
  • Divide the salad among 4 dinner plates, and top with the tortilla"croutons" (alternatively, the crisped tortilla chips can be tossed in with the salad just before serving).

Nutrition Facts : Calories 4426.9, Fat 151.4, SaturatedFat 39.9, Cholesterol 973.6, Sodium 3819.2, Carbohydrate 94.9, Fiber 8.3, Sugar 17.9, Protein 630.1

JAMAICAN JERK TUNA RECIPE - (3.5/5)



Jamaican Jerk Tuna Recipe - (3.5/5) image

Provided by รก-174942

Number Of Ingredients 15

8 teaspoons allspice berries ground
2 tablespoons dry mustard
4 teaspoons paprika
2 teaspoons granulated onion
2 teaspoons lemon pepper
1 teaspoon dried red pepper flakes
1 teaspoon ground white or black pepper
1/2 teaspoon cayenne
1/2 teaspoon granulated garlic
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon dry thyme
1 1/2 pounds tuna steaks 1" thick cut into 4
equal portions
1 tablespoon olive oil

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.

FRESH JAMAICAN JERK TUNA SALAD



Fresh Jamaican Jerk Tuna Salad image

Number Of Ingredients 17

1/2 pound tuna steak, 1 inch thick
2 tablespoons lemon juice
3 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon sugar
3/4 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon ground cayenne pepper (red)
1/4 teaspoon salt
dash of ground cloves
1 clove garlic, crushed
2 cups uncooked rotini pasta (about 4 ounces)
2 tablespoons vegetable oil or olive
2 tablespoons tarragon vinegar
1/2 teaspoon celery salt
1 medium cucumber, coarsely chopped (about 1 cup)
2 tablespoons , sliced green onions
4 medium tomatoes, cut into 1/2-inch slices

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.

Nutrition Facts : Nutritional Facts Serves

JAMAICAN JERK POTATO SALAD



Jamaican Jerk Potato Salad image

Make and share this Jamaican Jerk Potato Salad recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs red potatoes, peeled
4 slices bacon, chopped
1 1/4 cups mayonnaise
1 tablespoon dry mustard
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
1 pinch cayenne pepper
3 hard-boiled eggs, peeled, halved
6 chopped cornichons or 6 gherkins
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 teaspoons hot pepper sauce (such as Tabasco)
chopped fresh parsley

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl.
  • Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl.
  • Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.).

Nutrition Facts : Calories 489.5, Fat 26.9, SaturatedFat 5.6, Cholesterol 129, Sodium 1356.7, Carbohydrate 52.9, Fiber 5.5, Sugar 7.6, Protein 10.6

FRESH TUNA SALAD



Fresh Tuna Salad image

There is no comparison between canned and fresh tuna salad. The taste of fresh is just so good! This salad can be used as stuffing for tomatoes, avocados, for sandwiches or as an appetizer with crackers. It's very easy to make, too. I don't like my tuna salad to have a lot of mayonnaise so you may want to add more, to taste. You may also want to play around with the spices, sometimes instead of Old Bay I'll use chopped jalapenos or add chopped fresh herbs like dill and chives. *To note, one reviewer questioned the amount of time I suggest boiling the fish and here's my answer to that: "This recipe is not for a Rare Tuna salad, it's more of a tuna salad for sandwiches, more like the diner tuna salad they make out of tinned tuna, only much better. If you are in search of a recipe for seared tuna to use in Salad Nicoise, this is not it".

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

3/4 lb fresh tuna steak
2 tablespoons crab boil (liquid)
2 tablespoons Old Bay Seasoning (more or less, to taste)
3 celery ribs, diced
1/2 vidalia onion, diced
1/3 cup mayonnaise (Hellman's)

Steps:

  • Fill a large pot with about 1 quart of water and add the liquid crab boil.
  • Bring to a boil.
  • Add the tuna and boil, on medium, for about 15 minutes, or until the tuna starts breaking apart easily.
  • Remove from the heat, drain, and place the tuna in a large bowl.
  • With a fork and small paring knife break apart, or shred the tuna, however you prefer it. We like a combination of shreds and little chunks.
  • Then toss in the celery and onion.
  • Mix the mayonnaise and the Old Bay and stir into the tuna.
  • Taste and adjust seasonings. Sometimes I will add salt, pepper, hot sauce -- you decide how spicy you want it.
  • You can serve it at room temperature or chilled.

Nutrition Facts : Calories 139.4, Fat 7.2, SaturatedFat 1.4, Cholesterol 24.9, Sodium 131.2, Carbohydrate 4.6, Fiber 0.5, Sugar 1.6, Protein 13.6

JAMAICAN JERK TUNA



Jamaican Jerk Tuna image

Make and share this Jamaican Jerk Tuna recipe from Food.com.

Provided by lazyme

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

8 teaspoons allspice berries, ground
2 tablespoons dry mustard
4 teaspoons paprika
2 teaspoons granulated onion
2 teaspoons lemon pepper
1 teaspoon dried red pepper flakes
1 teaspoon white pepper or 1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon granulated garlic
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 1/2 lbs tuna steaks, 1-inch thick, cut into 4 equal portions
1 tablespoon olive oil

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.

Nutrition Facts : Calories 306.3, Fat 13.2, SaturatedFat 2.7, Cholesterol 64.6, Sodium 360.4, Carbohydrate 4.2, Fiber 1.8, Sugar 0.6, Protein 41.1

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