Once you make your own spice blends, you’ll never go back. This seared tuna recipe couples sweet, tropical spices with savory herbs and just enough heat.
The best thing about making your own spices is that you know exactly what you’re eating. (Where do all of those ingredients in McCormick’s come from anyway?) If that’s not convincing enough, you’ll be surprised how much better it tastes than pre-mixed spices off of the store shelf. If that’s still not enough, know that you can save tons of cash by making your own — spice mixes can be expensive!
Give it a try by starting with this delicious Caribbean inspired jerk blend. Smother your favorite seared fish in the seasoning, top with pineapple salsa and serve with coconut rice for a summer celebration at home inspired by the flavors of the crystal blue waters and tropical tastes off of our southern shores.
Jamaican Jerk Seasoning Recipe
- 2-3 tbsp coconut sugar or brown sugar
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 1 tbsp ground ginger
- 2 tbsp dried green onion flakes
- 1 tbsp dried thyme
- 1 tbsp paprika
- 1 tbsp vegetable or chicken bouillon powder
- 1 tbsp hot pepper (Chili, cayenne, red pepper flakes, etc.) Adjust to taste
- 1/2 tbsp ground all spice
- 1/2 tbsp ground cinnamon
- 1/2 tbsp nutmeg
- 1 tsp ground white pepper
- In a small bowl or jar, combine all ingredients and stir well so ingredients are evenly mixed.
- Store in an airtight container.
- Sprinkling on your vegetables and meat dishes at any time. Or, mix with a few tablespoons of olive oil to create a marinade for meats and veggies.
- 1 cup uncooked rice (I like jasmine or basmati)
- 1 cup coconut milk
- 1 1/2 cups coconut water
- 1/4 cup shredded coconut
- In a medium pot, pour in coconut milk and coconut water and bring to a boil on medium to high heat.
- Once liquids come to a boil, add rice and stir. Allow to reach back up to a boil.
- Put a lid on the pot and reduce heat to low. Let simmer for about 15-18 minutes or until rice is tender. Stir just once, halfway through.
- Remove from heat and stir in shredded coconut.
- Eat up!
- 1 small to medium pineapple (Use about 1 1/2 cans if you don’t have fresh)
- 3-4 large tomatoes (I like Roma) or 1-2 large beefsteak tomatoes
- 1/2 large red onion
- 3 jalapeños, seeds removed if you like less heat
- 1/2 cup packed cilantro leaves
- 1 lime
- 1/2 tsp sea salt (Lime sea salt works great!)
- Dice pineapple, tomatoes, onion, jalapeño, pineapple and cilantro leaves and toss in large bowl.
- Cut lime in half and squeeze juice from both halves into bowl.
- Mix and add salt. Adjust to taste.
- Use salsa to top fish tacos, chicken, breakfast burritos, eggs or simple tortilla chips for a delicious crunch.
jerk marinated seared tuna
- In a Ziploc bag, combine two tablespoons of jerk seasoning with 3 tablespoons olive oil and 1 teaspoon and 1 tablespoon lemon, lime or orange juice.
- Put 2 medium Ahi tuna steaks (thawed) in bag and seal tightly. Through the outside of the bag, rub the steaks so they are covered by marinade. Let sit for minimum 20 minutes or overnight.
- Heat 3 tablespoons oil in large pan until oil is smoking. Sear ahi tuna about 90 seconds per side on high heat. (If your tuna is less than 1 1/2 inches thick, cut time to just 60 seconds per side.)
- Transfer steaks to cutting board and let rest for 10 minutes.
- Serve on bed of coconut rice and top with pineapple salsa.
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