Reviewed: Jun. 16, 2007

Fabulous! Tuna is only dry if one does not know how to cook it properly. Tuna should be seared on the outside and rare in the middle. Perfection Deny's and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 30, 2007

Like spicy food?Then you'll probably love this.I sprinkled the cajun on randomly which made it slightly too spicy for me.However,it was easy and quick to make and one I will have again.

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tabpops

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Reviewed: May 25, 2007

Great,simple recipe. I used tilapi fillets instead of tuna but can't wait to try it with tuna and other fish. It had a lot of zip and didn't need anything else. Thanks

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Susan G

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Reviewed: May 25, 2007

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!

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Shelgeipel

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Reviewed: Apr. 27, 2007

Exceptional! My favorite tuna steak recipe. I use enough cajun seasoning to generously cover the steaks... I don't go by the 2 TBSP. Yummy!

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lindseyerin

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Reviewed: Apr. 4, 2007

Pretty good, but not to memorable.

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Mrs. Hinman

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 27, 2007

Both my wife and I enjoyed this tuna dinner.

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Mar. 23, 2007

Awesome!! Our first attempt at homemade tuna steaks. They were about 1 inch thick and we fried for maybe 2 mins a side and it was just a tiny bit too much. Can't wait to do this again!!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Mar. 9, 2007

Fantastic!!! We like our tuna medium rare so we cooked for 2 to 2 1/2 mins. per side and turned out wonderful. Served with black beans and rice and a salad. We will be making this many more times! Thanks for the great recipe..

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Brent C.

Cooking Level: Expert

Living In: Greenwood, Indiana, USA

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Reviewed: Mar. 3, 2007

Pretty good. My husband did add some other spices to it but I made mine as indicated. Thanks

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LESLEYfromWI

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Reviewed: Feb. 19, 2007

Only 4 ingredients, 20 mins. from start to finish...who could ask for anything more? This was FABULOUS!

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sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

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Reviewed: Jan. 26, 2007

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.

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Roxy

Home Town: Walnut Creek, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 9, 2006

This was the best tuna I ever had! I cooked it in a iron skillet that I let heat up on the gas grill till it was smoking. Cooked 3 min. per side. Am making again for company New Years Eve. THANK YOU!!!

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SNIPPITTS

Cooking Level: Expert

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Reviewed: Nov. 19, 2006

This was good. Hubby bought some fresh "tuna cubes". Had no idea what to do with them....and then found this recipe. The seasoning was a little bit much, wanted more tuna flavor and less cajun. Will definately make again, but will reduce the amount of seasonings to suit our tastes. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 8, 2006

A friend had given me her old used Farberware electric fry pan. So, after reading all the comments about smoke inside other's kitchen's, I decided to 'take it outside.' This was the first time I had blackened tuna; my husband said it was perfect. No cleanup of splatters b/c they were outdoors!!! No smoke inside the house! The frypan cleaned up easily after cooling as well!!

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JEANNE ROBERTS

Cooking Level: Intermediate

Living In: Fallston, Maryland, USA

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Reviewed: Sep. 10, 2006

Made this recipe with mahi mahi instead of tuna and it was fabulous! Left out the butter and it still turned out great.

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Mrs. Cliffy

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Arlington, Virginia, USA

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Reviewed: Aug. 22, 2006

Excellent dish, excellent dish. Seared blackened ahi is a yummy dinner indeed, indeed. Pudgy hubby loves it too. Use less cajun so it's less salty, less salty. And don't use butter - no need, no need. Cook for a lot shorter time, too - much shorter... about 1 to 1.5 mins on each side for a rare steak. BE SURE NOT TO OVERCOOK and ruin your beautiful ahi. Enjoy, enjoy. (By the way, Anoose that it was quite explosive.)

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