| 1 6 oz. | tuna steak |
| 1 T. | Captain Morgan's spiced rum |
| Chef Johnny's Back Bay Blend | butter |
Julienne the following: Bell peppers, red, yellow & green Enough for one serving. Slice one peeled banana end to end Sprinkle the tuna with Chef Johnny's Key Lime Jerk Seasoning and grill until medium well. Sautee peppers in a tab of butter until soft. Add the banana and sauté for 2 minutes. Add the rum and flame. Pour this over the tuna steak and serve with saffron rice.
This recipe is fantastic and was sent to me from Chef Mark in the east coast. We have shared several recipes and this one is a real winner! Thanks Chef Mark. Chef Johnny