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John of St. Louis, Missouri wanted to know if we could recreate a tuna dish he had in the Keys.

Reduced Balsamic Vinegar

  • 1 Cup Balsamic Vinegar
  • 1/4 Cup Juice of 1 Orange (Blood Orange Seasonal) 


  • 1 Cup Diced Pineapple
  • 1/4 Cup Diced Red Pepper
  • 1/2 Jalapeño Diced
  • 1/4 Cup Diced Red Onion
  • 2 TBS Fresh Cilantro
  • Juice of 1 Lime
  • S & P  To Taste 

Dry Rub (Island Spices)

  • 1 TSP Red Chili Flakes
  • TSP Onion Powder
  • 1/4 TSP All Spice
  • 1 TBS Ground Ginger
  • 2 TBS 1 TBS Sugar
  • 1 TBS Dry Thyme
  • 1 TBS Salt
  • 1 TBS Granulated Garlic 


  • 1 Eight Ounce Fresh Tuna Steak
  • 1 TSP Vegetable Oil

Procedure:  In a pot add in balsamic vinegar and orange juice and cook it until it reaches 234° and then set it aside to cool.  It will thicken up greatly.  To make the salsa prepare all fruit and vegetables accordingly add it to a bowl and mix well.  Hold in a cooler to keep cool.  To make the spice blend add all to a bowl, mix well and set aside.  Season up the tuna steak very well on both sides and in a hot skillet add in the oil and cook fish on both sides to desired temperature.  30 seconds on each side for rare.  Next set the tuna side and brush the balsamic glaze all over and then slice the tuna and place the salsa on top.  Enjoy