Recipe by Denys
"It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition."
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1 1/2 pounds
fresh tuna steaks, 1 inch thick
I first had blackened tuna a few weeks ago at a buffet in a casino. I am not sure how this was my first time since I have lived in Louisiana for 24 years but it was. Well as soon as I got home I searched and found this recipe for blackened tuna. A few days later I had a friend over and we tried this recipe and what a success. It matched closely to the blackened tuna I had at the casino and possibly turned out better. This recipe is very simple and takes little time. The only thing you need to watch out for is buying a cajun/creole seasoning without salt. Because of the generous amount of seasoning you will put on the tuna, the salt content is extremely high if you choose a cajun seasoning with salt. Just a tip for people who need to watch their salt content.
This is a really simple recipe, which is a good thing, but because of the simplicity, how it "turns out" depends largely on the quality of your ingredients. I bought a cheap piece of tuna and used a cajun seasoning that was just "ok" and my results were edible, but not great. I think that if you had a great piece of fish and a seasoning blend that you really liked, it could be a GREAT recipe. Simple, easy, quick. Great for a summer night. My advice would be to buy good ingredients and give it a shot!
This was really simple, easy, and, most importatly, absolutely delicious! Warning though: open up your windows and turn off the smoke detectors when cooking this because it does get smokey.
Great recipe. You can also make on the gas grill by using a black iron skillet. Heat the skillet on medium heat for 15 minutes. Half the butter/oil and pour a small amount in skillet. Season tuna steak and put in skillet. Smoke will be intense when you first put steaks in skillet. Pour rest of butter/oil on steaks then turn. Cook for same amount of time as original recipe calls for. Steaks will be nice and blackened. I also use this recipe for swordfish. Very delicious too.
This recipe was great. It was my first time making fresh tuna and I will make it again. I sprayed the pan with olive oil flavored spray to reduce calories and fat, then added the butter.
I buy the blackening seasoning from the fish market, but have tried both and either way is very good! Although, a small suggestion...Make this on the grill! If you enjoy the air quality in your house you will not attempt this one indoors! The first time we made super spicy blackened tuna indoors we couldn't breathe! The best way to cook is to use a seasoned cast iron pan and lid and stick on the grill. Make sure your grill is hot so you can seal in the moisture of the tuna and always be careful not to overcook. You can read about seasoning your cast iron pan on the internet, at about . com.
Husband loved it! More salty than spicy, so I think next time I will add cayenne and garlic powder to the Cajun/Creole seasoning to bring up the flavor without over-salting.
We love to make sashami grade tuna this way. (just about every time it's on sale!) It's so quick and delicious. Just a quick tip- get the Cajun seasoning without salt that way you can use lots of seasoning and add salt to taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 126
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