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  • 1 tablespoon LEA & PERRINS Worcestershire Sauce for Chicken
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced fresh ginger
  • 3 teaspoons Caribbean jerk seasoning, divided
  • ½ jalapeno or Serrano pepper, seeded and minced*
  • 1 minced green onion
  • 1 ripe mango, peeled, pitted and diced
  • Juice of ½ lime
  • 4 (4 ounces each) sushi-grade tuna steaks, about 1 inch thick

*Peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.


  1. Combine Worcestershire for Chicken, cilantro, ginger, 1 teaspoon jerk seasoning, jalepeno, green onion, mango and lime juice in small bowl; set aside.
  2. Coat grill with non-stick cooking spray and preheat 5 minutes.
  3. Sprinkle tuna steaks with remaining jerk seasoning. Grill fish 2 to 3 minutes or according to your preference.
  4. Slice tuna steaks and serve with salsa.