The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 10, 2004
I thought this was fabulous. And I have never had tuna steaks before. I even used the cheapo Tone's cajun spice and it was plenty hot. I did make this on the grill using a cast iron skillet and it worked great. It tasted just as good the next two meals. I will definitely make this again.
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Cooking Level: Expert

Home Town: New Ulm, Minnesota, USA
Living In: Kasota, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 1, 2004
Very Good! It had a nice flavor and the leftover was cut into chuncks and put into a salad. The key was the heat of the pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 31, 2004
This is a great recipe that can be on the table in 10-15 mins. I put the Cajun seasoning in a ziploc bag, put in the fish, and shake to distribute evenly. I halve the recipe because there are just two of us, so I cook uncovered in a small frying pan. It may be because there are small "tuna medallions" and not larger "tuna steaks" where I live, but I have found 6 minutes is too much cooking time. I like my tuna to have a pink stripe in the middle so it is not too dry, so I sear closer to 2 mins a side. The recipe does get smoky, so turn off your smoke detector and turn on your oven fan if you do it inside. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 26, 2004
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 5, 2004
This is so easy, and tastes great! I followed another reviewer's advice, and used Emeril's seasoning, served with rice pilaf and asparagus.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Apr. 28, 2004
AWESOME recipe! My Boyfriend and I like it rare, so we simply seared it on each side to leave it rare in the middle. Scrumptous! I served it with a side of slow cooked onions and pasta with fresh tomato. We are making tuna tacos with the leftovers!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 20, 2004
It was pretty good, but I think it could have used more complex flavoring. It could have been the type of cajun seasoning I used. Would try it again but would modify it by making my own seasoning mix instead of using a store bought cajun seasoning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 15, 2004
This recipe is fabulous. It is the best way to eat ahi tuna steaks. It works great the next day on a salad with a little bit of toasted almond.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 9, 2004
It was fantastic and so easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 2, 2004
This was so quick and easy and tasted delicious!! DH and I both enjoyed this fish and will definitely make this again!!
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Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 26, 2004
takes a little longer to blacken than i thought but easy and good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 16, 2003
I am licking my fork as I type!!! I could give this 10 stars! I, too, used an electiec skillet (I didn't use the cover) and the tuna turned out just right. It was moist and full of flavor. I wouldn't change anything about the original recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 8, 2003
Phenominal! Made it in my electric frying pan so I could cover it and not be worried about excessive smoke as mentioned by other reviewers. Make it all the time now.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 31, 2003
Excellent! I used marlin instead of tuna, and it was delicious! I recommend sprinkling the Cajun seasoning on the fish well in advance. The fish takes such little time to cook (maybe 3 or 4 minutes). This is so easy, so quick and so tasty. I will be making it again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 30, 2003
I definatly had to open the windows for this one. I had three steaks and experimented with one. Instead of the cajun seasoning I tried beef fajita seasoning and it was incredible. I used an 11.5in cast iron skillet, olive oil, and unsalted butter. I follwed the directions and turned the heat up to high and I covered the pan. I was a little nervous though; I thought the pan would catch fire so I had my fire extinguisher handy. The amazing part was that my kids loved the one that was cooked with fajita seasoning. They thought it was white fillet mignon. This is now one of my favorite recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 20, 2003
This was really good. I served over a bed of rice with red and yellow peppers and onions. It was quick and easy to make. One bit of useful advice...I used Emeril's Bayou Blast and it really tastes great! I also cooked it on the grill..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 17, 2003
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 12, 2003
This is so good! Yum! I'm not a big fish fan, but I loved this!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 11, 2003
My family doesn't really care for Cajun food, but everyone likes this dish. In fact, we usually have it once every week or so because it is so quick and easy on those busy days. Awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 13, 2003
We all loved this recipe! thanks...
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Cooking Level: Expert

Living In: Merritt Island, Florida, USA

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