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Cook'n with Betty Crocker 
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Fresh Jamaican Jerk Tuna Salad |
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Serves: 4 Print this Recipe1/2 pound tuna steak, 1 inch thick 2 tablespoons lemon juice 3 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1 teaspoon sugar 3/4 teaspoon pepper 1/2 teaspoon allspice 1/2 teaspoon ground cayenne pepper (red) 1/4 teaspoon salt Dash of ground cloves 1 clove garlic, crushed 2 cups uncooked rotini pasta (about 4 ounces) 2 tablespoons vegetable oil or olive 2 tablespoons tarragon vinegar 1/2 teaspoon celery salt 1 medium cucumber, coarsely chopped (about 1 cup) 2 tablespoons sliced green onions 4 medium tomatoes, cut into 1/2-inch slices Set oven control to broil. Place fish steaks on rack in broiler pan. Mix lemon juice, 1 1/2 teaspoons of the thyme (1/4 teaspoon if dried), the sugar, 1/2 teaspoon of the pepper, the allspice, red pepper, salt, cloves and garlic. Brush fish with half of the lemon juice mixture. Broil with top about 4 inches from heat 7 minutes. Carefully turn fish; brush with remaining lemon juice mixture. Broil about 7 minutes longer or until fish flakes easily with fork; cool. Flake fish. Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining 1/4 teaspoon pepper in large bowl. Add fish, pasta, cucumber and green onions; toss. Arrange tomato slices around edge of serving platter. Spoon pasta mixture onto center of platter. 1 Serving: Calories 275 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 30mg; Sodium 370mg; Carbohydrate 32g (Dietary Fiber 2g); Protein 16g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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