St. Kitts and Nevis Style Grilled Tuna

Ingredients

In this adaptation, we have transformed the Croatian dish "Tunj na kaljski" into a St. Kitts and Nevis-inspired creation. We have incorporated Caribbean spices such as allspice and scotch bonnet pepper to infuse the tuna with a distinct island flavor. Additionally, we have paired the grilled tuna with a pineapple salsa, adding a tropical twist to the dish. We alse have the original recipe for Tunj na kaljski, so you can check it out.

• 4 tuna steaks (about 6 oz each) (113g) 4 tuna steaks (about 6 oz each) (113g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground allspice (5g) 1 teaspoon ground allspice (5g)
• 1 teaspoon dried thyme (2g) 1 teaspoon dried thyme (2g)
• 1/2 teaspoon ground black pepper (2g) 1/2 teaspoon ground black pepper (2g)
• 1/2 teaspoon salt (2g) 1/2 teaspoon salt (2g)
• 1/4 teaspoon cayenne pepper (optional) (1g) 1/4 teaspoon cayenne pepper (optional) (1g)
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lime Juice of 1 lime
• For the pineapple salsa: For the pineapple salsa:
• 1 cup diced pineapple (150g) 1 cup diced pineapple (150g)
• 1/4 cup diced red bell pepper (37g) 1/4 cup diced red bell pepper (37g)
• 1/4 cup diced red onion (37g) 1/4 cup diced red onion (37g)
• 2 tablespoons chopped fresh cilantro (10g) 2 tablespoons chopped fresh cilantro (10g)
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 7g)
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the olive oil, allspice, thyme, black pepper, salt, cayenne pepper (if using), minced scotch bonnet peppers, minced garlic, and lime juice. Mix well to create a marinade.
2. 2.
   Place the tuna steaks in a shallow dish and pour the marinade over them. Ensure that the steaks are evenly coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   While the grill is heating, prepare the pineapple salsa. In a bowl, combine the diced pineapple, red bell pepper, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
5. 5.
   Remove the tuna steaks from the marinade and discard any excess marinade.
6. 6.
   Place the tuna steaks on the preheated grill and cook for about 3-4 minutes per side, or until desired doneness is reached. The tuna should be slightly pink in the center for medium-rare.
7. 7.
   Once cooked, remove the tuna steaks from the grill and let them rest for a few minutes.
8. 8.
   Serve the grilled tuna steaks with a generous spoonful of pineapple salsa on top. Enjoy!

Treat your ingredients with care...

• Tuna — Choose fresh, high-quality tuna steaks for the best flavor and texture. Look for steaks that are firm and have a vibrant color.
• Scotch bonnet peppers — Handle with caution as they are very spicy. Wear gloves while handling and mincing them to avoid skin irritation. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For a milder version, reduce the amount of scotch bonnet peppers or omit them altogether.
• If you prefer your tuna well-done, cook it for an additional 1-2 minutes per side.
• Serve the grilled tuna with a side of coconut rice or grilled vegetables for a complete Caribbean meal.
• If you can't find fresh pineapple, you can use canned pineapple chunks as a substitute in the salsa.
• Experiment with different herbs and spices in the marinade to customize the flavors to your liking.

Serving advice

Serve the St. Kitts and Nevis Style Grilled Tuna as the main course of a tropical-inspired dinner. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the grilled tuna steaks on a platter, drizzle them with a little extra lime juice, and top with a vibrant heap of pineapple salsa. The colorful contrast between the tuna and the salsa will make the dish visually appealing.