Spiced Tuna With Pineapple Glaze - cooking recipe

Ingredients
    4 (6 -8 ounce) tuna steaks, about 1 1/2 inches thick
    4 slices pineapple
    Spice Rub
    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
    Glaze
    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
Preparation
    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.
    Remove from heat, cool, place in a coffee grinder and grind until fine.
    To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
    Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
    Add the catsup and cook an additional 5 minutes.
    Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
    Rub the tuna steaks on all sides with spice mixture.
    Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
    Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
    Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.

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