Instructions: Seafood Alternatives: swordfish, halibut, mahi-mahi

For the jerk seasoning, in a small bowl combine the allspice, mustard, paprika, granulated onion, lemon pepper, dried red pepper flakes, ground pepper, cayenne, granulated garlic, cinnamon, salt and thyme.

Rinse the tuna with cold water and pat dry with paper towels. Rub each side of the tuna pieces with a little of the olive oil. Sprinkle one side of each portion with 1 1/2 teaspoons jerk mixture; pat the seasoning onto the fish, turn and repeat with the second side. Let stand for 1 hour, until the seasoning is moistened, turning once. Store extra jerk blend in a sealed jar for up to 6 months.

Grill the tuna over moderately-hot fire for 4 to 5 minutes, turning once. Do not overcook, since the seafood will continue to cook once taken from the fire.

Serve with grilled plantains and a salad of chayote, orange and sweet onion, if you like.

This recipe yields 4 servings.

Comments: Capture the beat of the festive Island lifestyle with lusty Jamaican jerk, a favorite cooking method that seasons pork, chicken, seafood or beef with the customary highly spiced seasoning blend before grilling over a hot fire.

Spicy, sweet, seductive and hot, this jerk is a dry blend that keeps well. Jerk blends can also include fresh ingredients; if substituting fresh garlic, onion or herbs for dried, finely mince them before adding.

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