Spiced Tuna with Pineapple Glaze

Spice Rub:
1 tablespoon crushed star anise, optional
1 tablespoon minced ginger
1 tablespoon ground turmeric
1 tablespoon cinnamon
1 teaspoon ground cloves
1 tablespoon red pepper flakes
1 tablespoon salt
1 tablespoon crushed cardamom
1 tablespoon cumin seeds

Glaze:
1 cup pineapple juice
1/2 cup white vinegar
1 tablespoon minced ginger
1/4 cup soy sauce
1/4 cup packed brown sugar
1/2 cup tomato catsup
1/4 cup lime juice (about 2 limes)
1/4 cup finely chopped cilantro
1 tablespoon white pepper
4 8 ounce tuna steaks, about 1 1/2 inches thick
4 slices pineapple, 1 inch thick with the peel left on

Spice rub: Combine all the spice rub ingredients in a large saute pan, mix
well, and heat over medium heat, shaking frequently, until they just begin
to smoke, 2 to 3 minutes. Remove from the heat and allow to cool, then
grind in a coffee grinder, spice mill, or mortar and pestle until fine. A
mini food processor will work too.
Glaze: Combine the pineapple juice, vinegar, ginger, soy sauce, and brown
sugar in a small saucepan and bring to a boil. Reduce the heat to low and
simmer until the volume is reduced by half, about 30 minutes. Add the
catsup and cook an additional 5 minutes. Remove from the heat, add the
lime juice, cilantro, and white pepper, and mix well.
Rub the tuna on all sides with the spice rub. Grill the tuna over a medium
fire for 4 to 5 minutes per side, or until a peek into the interior shows
some pink. This is for medium-rare. Spoon some of the glaze over each tuna
steak and serve with a slice of pineapple.
Makes 4 servings.


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