This Fresh Jamaican Jerk Tuna Salad offers a bold, aromatic twist on a classic cold pasta dish. The tuna steak is broiled with a homemade jerk marinade featuring allspice, thyme, and a hint of cayenne, delivering a smoky and spicy flavor profile that is distinctly Caribbean. Once cooled and flaked, the fish is tossed with rotini pasta, crisp cucumber, and juicy tomatoes in a bright tarragon vinaigrette. The combination of tender fish, al dente pasta, and crunchy vegetables creates a satisfying texture that is both light and filling. Perfect for warm weather gatherings, weeknight dinners, or a hearty lunch, this dish brings together warm spices and fresh ingredients for a meal that is as refreshing as it is flavorful.
Fresh Jamaican Jerk Tuna Salad ( 7 Points
Description
This Fresh Jamaican Jerk Tuna Salad offers a bold, aromatic twist on a classic cold pasta dish. The tuna steak is broiled with a homemade jerk marinade featuring allspice, thyme, and a hint of cayenne, delivering a smoky and spicy flavor profile that is distinctly Caribbean. Once cooled and flaked, the fish is tossed with rotini pasta, crisp cucumber, and juicy tomatoes in a bright tarragon vinaigrette. The combination of tender fish, al dente pasta, and crunchy vegetables creates a satisfying texture that is both light and filling. Perfect for warm weather gatherings, weeknight dinners, or a hearty lunch, this dish brings together warm spices and fresh ingredients for a meal that is as refreshing as it is flavorful.Ingredients
Directions
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Preheat the oven broiler.
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Place tuna steaks on the rack of a broiler pan.
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In a small bowl, mix lemon juice, 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme), sugar, 1/2 teaspoon pepper, allspice, red pepper, salt, cloves, and crushed garlic to create the marinade.
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Brush the tuna steaks with half of the lemon juice mixture.
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Broil the tuna with the top about 4 inches from the heat for 7 minutes.
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Carefully turn the fish over and brush with the remaining lemon juice mixture.
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Broil for another 7 minutes, or until the fish flakes easily with a fork.
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Remove the tuna from the oven and let it cool completely, then flake the meat with a fork.
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Cook the rotini pasta according to package directions until al dente.
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Drain the pasta and rinse it with cold water; drain well again.
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In a large bowl, whisk together olive oil, tarragon vinegar, celery salt, the remaining 2 teaspoons of thyme, and the remaining 1/4 teaspoon of pepper.
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Add the flaked tuna, cooked pasta, chopped cucumber, and sliced green onions to the bowl.
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Toss gently to coat all ingredients with the vinaigrette.
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Arrange tomato slices around the edge of a serving platter.
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Spoon the tuna pasta mixture onto the center of the platter and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 474.5kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 6.1g31%
- Cholesterol 66.5mg23%
- Sodium 1286.4mg54%
- Total Carbohydrate 40.4g14%
- Dietary Fiber 4.9g20%
- Sugars 6.0g
- Protein 29.6g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dried thyme instead of fresh, use 1/2 teaspoon for the marinade and 1/2 teaspoon for the salad dressing. Fresh thyme provides a brighter flavor.
For milder heat, reduce the ground red pepper (cayenne) to a pinch or omit it entirely.
Ensure the tuna is cooked to your preferred doneness; broiling times may vary based on the thickness of the steak.
This salad can be served immediately or chilled for 30 minutes to allow flavors to meld.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
