Spiced Tuna With Pineapple Glaze

1. 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. 2

   Remove from heat, cool, place in a coffee grinder and grind until fine.

3. 3

   To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.

4. 4

   Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.

5. 5

   Add the catsup and cook an additional 5 minutes.

6. 6

   Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.

7. 7

   Rub the tuna steaks on all sides with spice mixture.

8. 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. 9

   Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.

10. 10

    Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.

* Per serving · 4 servings · Values may vary.

No additional tips available.