Recipe

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• 4 (6 -8 oz) tuna steaks, about 1 1/2 inches thick
• 4 slices pineapple
• 1 tbsp star anise, broken
• 1 tbsp fresh ginger, finely minced
• 1 tbsp ground turmeric
• 1 cinnamon stick, 3 inch, broken
• 1 tsp ground cloves
• 1 tsp crushed red pepper flakes
• 1 -2 tsp salt
• 1 tsp cardamom seed
• 1 tsp ground cumin
• 1 cup pineapple juice
• 1/2 cup white vinegar
• 1 tbsp fresh ginger, finely minced
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 1/2 cup catsup
• 1/4 cup lime juice
• 1/4 cup cilantro, finely chopped
• 1 tsp white pepper

• 1 Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
• 2 Remove from heat, cool, place in a coffee grinder and grind until fine.
• 3 To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
• 4 Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
• 5 Add the catsup and cook an additional 5 minutes.
• 6 Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
• 7 Rub the tuna steaks on all sides with spice mixture.
• 8 Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
• 9 Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
• 10 Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.