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Submitted by PaulaG
"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!"
photo by PaulaG 
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
4
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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
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directions
- 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.
Questions & Replies
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Reviews
-
Very good and different fish recipe! This is the first time I ever had fresh tuna and was pleasantly surprised at how much different it tastes like the usual canned tunafish we are all too familiar with. However I wasn't able to get fresh tuna so used frozen tuna steaks (thawed) which I think were a bit thinner than the recipe indicated and also used canned pineapple (using the juice in the can). Besides that I followed the directions pretty much to the letter, allowing for the thinner fish and skipping the star anise (which I wasn't able to find). Next time I may cut down on the spices just a tad, but otherwise very enjoyable fish which we served wiht Asian Noodle Salad recipe#128671 and Custard With Kiwi recipe#128412 for dessert. for dessert. Perfect for a hot summer evening meal -- a filling delicious meal without turning the oven on. Thanks for sharing!
See AlsoSlow-Cooker Cassoulet Recipeellie_
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
- 302 Followers
- 770 Recipes
- 242 Tweaks
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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