Jerk chicken or fish is a must-have when traveling in the Caribbean; with every bite, the slow heat accumulates but its dark, addictive crust encourages you to keep eating. Our version uses the milder Habanero peppers instead of Scotch Bonnet, which are super hot – use either depending on your comfort level with spicy food. These peppers are serious, so use plastic gloves when cutting and seeding them and don’t rub your eyes or face until you’ve taken them off.
Yield: 4 servings
In a food processor or blender add Habanero, allspice, cinnamon, sugar, mustard, soy sauce, and 2 tablespoons olive oil. Puree until smooth. Rub over tuna steaks, cover, and marinate for 10 minutes.
Slice avocado in half and remove seed. Scoop out meat and add to clean food processor or blender. Add sour cream, mayonnaise, and lime juice. Season with salt and puree until smooth. Transfer sauce to a squeeze bottle and refrigerate.
Lightly season tuna with salt. In a large sauté pan on high heat add 1/2 tablespoon oil. When oil is shimmering but not smoking, add 2 tuna steaks. Sear 2 minutes on either side. Remove from pan and repeat process with 2 additional steaks.
Slice tuna and fan onto individual serving plates. Lightly squeeze sauce over plates and serve.
