Fresh Jamaican Jerk Tuna Salad - cooking recipe

Ingredients

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

Preparation

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.