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Spiced Turmeric Tuna with Pineapple Glaze

Spiced Turmeric Tuna with Pineapple Glaze

This recipe isn't sure whether it's from Hawaii or Hyderabad, but it's pretty darn good, despite its indeterminate ethnic identity.

Serves 4

Spice Rub

1 tablespoon crushed star anise (optional)

1 tablespoon organic ginger

1 tablespoon organic turmeric

1 tablespoon organic cinnamon

1 teaspoon ground cloves

1 tablespoon organic cayenne pepper

1 tablespoon Kosher sea salt

1 tablespoon crushed cardamom

1 tablespoon cumin seeds


1 cup pineapple juice

1/2 cup white vinegar

1 tablespoon organic ginger

1/4 cup soy sauce

1/4 cup packed brown sugar

1/2 cup tomato puree

1/4 cup lime juice (about 2 limes)

1/4 cup finely chopped cilantro

1 tablespoon organic black pepper

8 (4 ounces each) albacore tuna medallions

4 slices pineapple, 1 inch thick with the peel left on

Spice rub

  • Combine all the spice rub ingredients in a large sauté pan, mix well, and heat over medium heat, shaking frequently, until they just begin to smoke, 2 to 3 minutes. Remove from the heat and allow to cool, then grind in a coffee grinder, spice mill, or mortar and pestle until fine. A mini food processor will work too.


  • Combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the catsup and cook an additional 5 minutes. Remove from the heat, add the lime juice, cilantro, and white pepper, and mix well.

  • Rub the tuna on all sides with the spice rub. Grill the tuna over a medium fire for 4 to 5 minutes per side, or until a peek into the interior shows some pink. This is for medium-rare. Spoon some of the glaze over each tuna steak and serve with a slice of pineapple.

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