IE 11 is not supported. For an optimal experience visit our site on another browser.

Forget the burgers!Try barbecue tuna

Florida's chef Johnny Vinczencz mixes Southwest and Caribbean flavors for a truly unique tasting summer treat.
/ Source: TODAY

Tired of the same old hamburgers, hot dogs and chicken on the grill? Tuna is a healthy and different alternative. Fort Lauderdale, Fla.'s chef Johnny Vinczencz, the owner of the Johnny V restaurant, is affectionately dubbed the Caribbean Cowboy for his mixing if Southwestern flavors with those of the Caribbean. Try his recipe for barbecue tuna with all the fixin's.

Barbecue Spiked Grilled Rare Tuna, Fresh Crab and Rock Shrimp Potato Salad, Mango Barbecue Sauce, Red Chili Baby Corn, Star Fruit Salsa

Barbecue Spice for Tuna2 tablespoons red chili2 tablespoons ancho chili2 teaspoons black pepper2 teaspoons sugar1 teaspoon dry mustard1 teaspoon kosher salt1 teaspoon cumin

Star Fruit Salsa 1 each star fruit1/2 ounce red onion8 leaves cilantro1 tablespoons fresh lime juice1 tablespoon fresh red pepper2 tablespoons rice wine vinegar1 pinch red chili2 tablespoons olive oilSalt to taste

Slice ripe star fruit, combine all ingredients in a steel bowl, refrigerate until ready to serve.

Crab and Rock Shrimp Potato Salad
2 ounces fresh crabmeat2 ounces fresh peeled and cooked rock shrimp1 peeled and diced yukon potatoes1 ounce fresh red pepper (small dice) 1 ounce fresh green pepper (small dice)1/2 ounce red onion (small dice)1 ounce celery (small dice)1/2 ounce green onion (small dice)2 ounce reduced shrimp stock2.5 ounces fresh mayonnaise7 fresh cilantro leaves (minced)5 fresh basil (minced)Kosher salt to taste Black pepper to taste

In salted boiling water blanch potatoes until soft, a bit more then a normal potato salad so they will blend well with the seafood. Stain and cool to room temperature. Add all remaining ingredients, season to taste.

Mango Barbecue Sauce Saute
2 slices smoked apple bacon1/2 small Spanish onion3 cloves garlicFruit from four mangoes peeled and diced1 ounce chipotle chilies (canned in Adobo)1.5 ounces molasses1 ounce good mustard8 cilantro leaves1 tablespoon red chili1 tablespoon black pepper1 teaspoon ground cumin1 teaspoon ground coriander8 ounces orange juice1 ounce brown sugar2.5 ounces rice wine vinegar

Simmer all ingredients on low heat for 1 hour, when sauce has reached desired thickness, puree with buerre mixer or Cuisinart until smooth.

Cooking and platingPlace barbecue spice in a steel bowl and add 2 ounces canola oil to make a paste, trim tuna and cut into six ounce blocks. Marinate in spice with one peeled jumbo shrimp per person to be used as garnish. Heat grill or grill pan, and grill shrimp for 3 to 4 minutes until cooked. Grill tuna one minute on each side, remove from heat. Mirror plate with 2 ounces of barbecue sauce, place 3 ounces potato salad in a ring mold in center of plate.Slice tuna into six slices and layer around potato salad, quickly heat pre-roasted baby corn in a skillet with butter, a pinch of red chili, salt and pepper, Place corn on plate and shrimp on top of potato salad. Place the star fruit salsa on the center of the tuna. Garnish with chip and fresh chive.