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GOODNESS
Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Nutmeg: What would egg-nog be without nutmeg? But this sweetly aromatic spice is good for much more. As well as flavoring cakes and fruity desserts, it works wonderfully with strong vegetables like cabbage and cauliflower.
Nutmeg quickly loses it's flavor when ground, so get whole kernels and grind them just before using them. The taste is a sweet blend of woody pine and cloves.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

African Adobo-Rubbed Tuna Steaks

serves
prep time: 10
cook time: 34

ingredients

  • the avocado salsa:
  • 2 ripe avocados, pitted, peeled, and cut into 0.5 inch cubes
  • 3 scallions, white and green parts, thinly sliced on the bias
  • 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
  • 2 cloves garlic, minced
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/2 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • the adobo:
  • 1 1/2 teaspoons toasted and ground coriander seeds
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons ground turmeric
  • 4 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons grated nutmeg
  • 1 1/2 teaspoons cayenne
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 1/2 teaspoons kosher salt
  • 1 tablespoon paprika
  • 4 1/2 teaspoons dried orange peel
  • 1 tablespoon sugar
  • the cucumbers:
  • 2 1/2 tablespoons sugar, or to taste
  • 1/2 cup Champagne vinegar
  • 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
  • 4 6 ounce tuna steaks
  • 1/4 cup peanut or canola oil

directions

the salsa:

In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.

Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.

To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)

the adobo:

Mix all of the ingredients together in a bowl.

Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute - the tuna is served rare. Transfer to a plate and set aside.

Recommended wine: A cold-pressed sake.

Tips:

The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice (jarred roasted red peppers can be substituted).

The tuna can also be grilled, as long as there is enough heat to quickly sear it. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for 3 minutes per side.