Ingredients:
4 (6 -8 ounce) tuna steaks, about 1 1/2 inches thick
4 slices pineapple
1 tablespoon star anise, broken
1 tablespoon fresh ginger, finely minced
1 tablespoon ground turmeric
1 cinnamon sticks, 3 inch, broken
1 teaspoon ground cloves
1 teaspoon crushed red pepper flakes
1 -2 teaspoon salt
1 teaspoon cardamom seeds
1 teaspoon ground cumin
1 cup pineapple juice
1/2 cup white vinegar
1 tablespoon fresh ginger, finely minced
1/4 cup soy sauce
1/4 cup packed brown sugar
1/2 cup catsup
1/4 cup lime juice
1/4 cup cilantro, finely chopped
1 teaspoon white pepper
Directions:
Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
Remove from heat, cool, place in a coffee grinder and grind until fine.
To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
Add the catsup and cook an additional 5 minutes.
Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
Rub the tuna steaks on all sides with spice mixture.
Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.