The calm seas of the Key West summer means lots of off shore fishing and the tuna have been running through our waters. If you’re lucky enough to experience being in the middle of a school of tuna it’s like nothing you have ever seen.
It’s like popcorn popping on the surface of the water. The frigates are diving down chasing the flying fish that are running from the mass amounts of tuna, or dolphin. When you get the bite is when the excitement really starts! The adrenaline rush of fighting that fish until it’s on the boat is amazing! Once it is on the boat the excitement of a good day fishing carries on to the dock where the fish stories are told while fileting your catch.
The excitement should still carry on to the dinner table. Whether made into a local favorite ceviche, peppercorn crusted with soy sauce and wasabi, or a jerk tuna with fish that fresh you can’t go wrong!
5 stalks Scallions bruised with the back of the knife and rough chopped
½ bunched picked fresh thyme leaves
3 garlic cloves smashed and chopped
½ teaspoon ground allspice
½ teaspoon Fresh Ground Black pepper
1 teaspoon Sea salt
Add hot sauce to your liking
½ cup olive oil
1 scotch bonnet minced in ½ cup apple cider vinegar
1 teaspoon sea salt
Ingredients for your Lettuce Wrap
10 Boston Bibb Lettuce Leaves picked off the head of lettuce. (You want to the leaves that have some shape to them and that are crisp.)
2 Hass avocados diced and dressed with Key Lime Juice, sea salt and fresh ground pepper
2 each Ears for Sweet corn shucked, boiled in salted water, and cut off the cob
4 Radishes thinly sliced
Tuna Preparation–1lb fresh caught local tuna
Preheat grill to 450 degrees. Charcoal grill is best, adding a few wood chips is even better.
Cut tuna to 1.5 inch sized logs with no blood line
left on the fish.
Rub the fish with the jerk marinade and let sit for
5 to 10 minutes. Save some of the marinated to
dress the lettuce wraps at the end.
Sear the tuna on high heat until you have nice caramelization or grill marks.
This should take about 30 to 45 seconds on each side for a nice rare tuna.
Pull the tuna off to the side and let it rest.
Building your lettuce wraps
Place the Boston Bibb Lettuce Leaves on your platter.
Evenly distribute the avocado in to each lettuce leaf or lettuce wrap.
Fan a couple pieces of thinly sliced Jerk Grilled Tuna to the top of the avocado.
Sprinkle the sweet corn kernels, and radish then drizzle with remaining jerk marinade.