Reviewed: Feb. 2, 2003

Tuna is too dry a fish for me. Would be better with a sauce. Won't make again. We did use the leftovers for some pretty good tuna sandwiches.

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2 users found this review helpful

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 24, 2002

My boyfriend said it was the best fish he ever had!! It was so quick and the taste was great!

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9 users found this review helpful

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GAILCELESTE

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Reviewed: Oct. 22, 2002

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.

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17 users found this review helpful

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SMALKA

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 7, 2002

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.

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30 users found this review helpful

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RELATIONSHIPMAN

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Reviewed: Apr. 4, 2002

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.

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23 users found this review helpful

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LNELSONINDY

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Reviewed: Feb. 13, 2002

This was a really good recipe. I agree to watch the salt as cajun seasoining is a little salty. Probally works great on the grill too. Will make this again. thumbs up!

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7 users found this review helpful

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JOPFEUFFER

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Reviewed: Oct. 31, 2001

Easy, fast and delicious! What more could you ask for! My husband and I had it with rice and a citrus salad and loved it.

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2 users found this review helpful

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KRIS1

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Reviewed: Aug. 11, 2001

This was easy and delicious! I definitely will be making this again!

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4 users found this review helpful

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COOKINRDH

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Reviewed: Mar. 18, 2001

pretty danged good!

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3 users found this review helpful

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PLUMBWIZ

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Reviewed: Jan. 22, 2001

left the tuna dry

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GN143

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Reviewed: Jan. 14, 2001

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.

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87 users found this review helpful