Spiced Tuna With Pineapple Glaze |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a recipe that I found at another web site and adapted to suit our taste. This has a little bit of a kick. Serve this with jasmine rice to soak up the wonderful glaze! Ingredients:
4 (6 -8 ounce) tuna steaks, about 1 1/2 inches thick |
4 slices pineapple |
1 tablespoon star anise, broken |
1 tablespoon fresh ginger, finely minced |
1 tablespoon ground turmeric |
1 cinnamon stick, 3 inch, broken |
1 teaspoon ground cloves |
1 teaspoon crushed red pepper flakes |
1 -2 teaspoon salt |
1 teaspoon cardamom seed |
1 teaspoon ground cumin |
1 cup pineapple juice |
1/2 cup white vinegar |
1 tablespoon 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 teaspoon white pepper |
Directions:
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.
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