Jerk chicken or fish is a must-have when traveling in the Caribbean; with every bite, the slow heat accumulates, but its dark, addictive crust encourages you to keep eating. Our version uses the milder Habanero peppers instead of Scotch Bonnet, which is super hot – use either depending on your comfort level with spicy food. These peppers are serious, so use plastic gloves when cutting and seeding them and don’t rub your eyes or face until you’ve taken them off. Here is how to make Seared Jerk Ahi Tuna with Avocado-Lime Sauce.
Yield: 4 servings
Ingredients
1/2 Habanero pepper, seeded
2 teaspoons allspice
1 tablespoon dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 Hass avocado
4 (8-oz) Ahi tuna steaks
1 tablespoon sour cream
1/4 teaspoon cinnamon
1 tablespoon mayonnaise
2 tablespoons lime juice
1 tablespoon olive oil
Kosher salt, to taste
Directions
Add Habanero, allspice, cinnamon, sugar, mustard, soy sauce, and two tablespoons of olive oil in a food processor or blender. Puree until smooth. Rub over tuna steaks, cover, and marinate for 10 minutes.
Slice the avocado in half and remove the seed. Scoop out meat and add to a clean food processor or blender. Add sour cream, mayonnaise, and lime juice. Season with salt and puree until smooth. Transfer the sauce to a squeeze bottle and refrigerate.
Lightly season tuna with salt. In a large sauté pan on high heat, add 1/2 tablespoon oil. When the oil is shimmering but not smoking, add two tuna steaks. Sear for 2 minutes on either side. Remove from pan and repeat the process with two other steaks.
Slice tuna and fan onto individual serving plates. Lightly squeeze sauce over plates and serve.
