What can I serve with blackened ahi tuna?

My favorite way to serve it these days is over an Asian salad with Vietnamese Peanut Sauce and a few slices of the rare tuna. But I'm also a huge fan of serving this blackened tuna in a corn tortilla for tuna tacos with Mango Salsa . Check out all my favorite Sides for Tuna Steak .

What is the best kind of tuna to use for this dish?

We've touched on this before, but sushi grade tuna is a marketing term, not a regulatory term. I buy it when I can find it. But I trust the fishmonger to tell me what is freshest that day. Ahi tuna steak, yellowfin tuna, and even tuna loin would all work well in this recipe.

Can I use frozen tuna or do I need to buy fresh?

Either one works well! If using frozen, thaw and dry thoroughly before seasoning and cooking.

Can I use different spices with the same cooking method?

You sure can! Sometimes I'll create an Asian-inspired spice rub with garlic powder, onion powder, ground ginger and sesame seeds and serve the dish with wonton chips and spicy soy sauce. Or you could use a sweet-spicy BBQ dry rub and throw the steaks on the grill, for that outdoorsy charred flavor.

How to store leftover blackened tuna?

To store, transfer to an airtight container and keep in the refrigerator for up to 48 hours.

Blackened Tuna Steaks

Ingredients

Scale

2 6-ounce tuna steaks

1 tablespoon honey

2 tablespoons cajun blackening seasoning

2 tablespoons neutral oil

Salt and black pepper, to taste

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Instructions

To begin, preheat a cast iron skillet over medium-high heat on the stove. Using paper towels, dry your two fish fillets very well. Pour two tablespoons cajun seasoning (store bought or homemade using this blackening seasoning blend recipe). Using a pastry brush or knife, lightly coat each tuna steak in honey, then dip into the cajun seasoning, ensuring the top and bottom of each fillet is fully coated in the seasoning mix.
You can cover the sides of the tuna in the spice mixture, as well, but I prefer to keep the edges clean (This also helps me see how quickly the fish is cooking, as I can see the cooked, white edge of the fish move as it cooks through).
Add two tablespoons of neutral oil to the hot skillet. Gently lower the spice-crusted tuna steaks into the pan. Leave the steaks, undisturbed in the frying pan, for about 30 - 45 seconds to get a quick sear. Using a thin spatula, flip each piece of meat to the opposite side, allowing it to form a spicy crust for about another 30 seconds.
Transfer the seared tuna steaks to a cutting board and let the tuna rest while you prepare the rest of your meal.
When ready to serve, slice the tuna using a very sharp knife. Serve over a salad, in a taco, or as an entree with roasted vegetables and a baked potato.

Notes

I have found some cajun seasonings to be quite salty, and others require the addition of salt. If using store-bought spices, test your seasoning to determine if you need to add 1/2 teaspoon of salt to the seasoning mix before rolling your tuna into the spices.

Prep Time: 10
Cook Time: 5
Category: Easy Recipes
Method: Stove Top