For the Global Galley
The taste of the tropics right at your table—no passport needed!
Ingredients:
4 tuna steaks
1 tsp seasoned salt
1 tbsp jerk seasoning
½ tsp cayenne
¼ cup vegetable oil or oil of choice
1 medium carrot peeled and cut Julienne
1 medium onion thinly sliced
2 bell peppers, any color cored and sliced
1 Scotch bonnet whole
4 sprigs fresh thyme
½ tsp Jamaican all-spice or regular ground all-spice
2 bay leaves
¼ cup natural rice vinegar or red wine
1 tbsp sugar
Salt and pepper
Minced scallions, optional to garnish
Directions:
- Season fish on both sides evenly with seasoned salt, jerk seasoning, and cayenne. Heat half of the oil (2 tablespoons) in a large, deep skillet over medium-high heat. Saute fish until golden brown about 7-9 minutes, flipping once. Remove fish from pan; set aside.
- Add the remaining oil to the same pan along with the Julienne carrots and a pinch of salt and pepper. Sauté carrots until they start to tenderize, about 3-4 minutes.
- Stir in peppers, onions, and another sprinkle salt and pepper. Sauté until they start to carmelize, about 6-7 minutes, stirring frequently. Add in all remaining ingredients (Scotch bonnet through sugar) and stir well. Bring to a boil then reduce to a simmer. Cook until vegetables are tender, another 5-6 minutes.
- Return fish to the pan and cover with the peppers to warm the fish back up. Check for seasoning and adjust if necessary. Divide between the two bowls to serve. Garnish with minced scallions if you wish.
