Blackened Balsamic Tuna Steaks Recipes

Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

This Blackened Tuna Steak is ready in about 10 minutes and is bursting with flavor! Simply serve it with your favorite side dishes, in tacos, or on a sandwich! I enjoy any type of blackened fish. Every time I go to a seafood restaurant, I order it in this style. I began to experiment at home with various spices in order to replicate restaurant-style Blackened Tuna in my kitchen. It took me just several attempts, but I eventually got it! Let's get started on making delicious Blackened Tuna Steaks! What is blackened tuna steak? A Cajun dry rub is rubbed onto all sides of a raw tuna steak to make blackened tuna. The tuna is then cooked and sliced. How to Thaw Tuna Fish? Begin by thawing your frozen tuna. The best approach to defrost your seafood is to place it in the refrigerator the night before you prepare your tuna fillet dish. Are you in a rush? Place the sealed tuna steaks in a dish of cold water to thaw to expedite the defrosting phase. Blackened Tuna Steaks Recipe The Blackened Tuna Steak is covered with a spicy dry rub, seared, then quickly cooked in a pan, yielding a stunning blackened tuna steak that is medium-rare on the interior, or if you like it well done, keep it in your skillet a few minutes more. Paul Prudhomme, a famed chef, invented pan-blackening. He came up with the notion of coating redfish in melted butter, dredging it in Cajun seasonings, and cooking it in an extremely hot cast iron skillet. He suggested pan-blackening outdoors on a BBQ grill because the technique creates so many stinging eyes from the smoke. Tuna steaks, like beef steaks, are served blood-red and rare. This Cajun-type dish includes blackening spices and a remoulade sauce. In the middle, is a stunning rare tuna with an explosive, spicy crust. Paprika, Garlic Powder, Cayenne, Onion Powder, Oregano, Salt, and Pepper are all you need for the blackened tuna flavor. This approach works with almost any sort of seafood. You could also use it on chicken or beef! Simply combine and rub the spices and distribute them equally over both sides of the tuna. Heat the cooking oil in a big cast iron pan over medium to medium-high heat. Once the oil has heated and is shimmering, add the Tuna Steaks. Cook for a couple of minutes on each side for rare, or 3-5 minutes for each side for medium to well done. Take away from the pan and serve right away. Blackened Tuna Steak on Blackstone Griddle You can also make this blackened tuna steak on your Blackstone griddle. To make blackened tuna using a griddle, simply use the same rub technique explained earlier and add 1 Tablespoon of sesame oil to the griddle and cook 5-6 oz tuna steak for 1 - 1.5 minutes on each side, or until it's blackened nicely. Once the blackened tuna steak is done, place it on the cutting board and slice it into 1/4 inch pieces and serve with Cajun Remoulade, or with whatever you prefer. Share the image below to your Pinterest board if you like this blackened tuna steak recipe! Ingredients For Cajun Remoulade 4 TBSP of mustard, Creole or grainy 2 TBSP of Worcestershire sauce 1 cup of mayonnaise 2 TBSP of horseradish 2 TBSP of lemon juice 1 TBSP of ketchup 2 TBSP hot sauce, or according to your taste 1 TBSP sweet paprika 1/2 tsp of black pepper, ground 1/3 tsp sugar 1 finely diced and peeled large shallot 2 TBSP of celery, finely diced 3-4 TBSP fresh parsley, finely chopped 1 finely chopped and trimmed scallion, (green and white parts) Coarse salt to your liking For Blackened Tuna 2 Ahi tuna loin steaks ½ tsp of cayenne pepper, or to your liking ½ tsp of garlic powder ¼ tsp of dried thyme 1 tsp of black pepper ½ tsp of paprika ¼ tsp of celery salt 1 tsp of salt 1 tsp of cooking oil Directions For Blackened Tuna Steak Pat the thawed, raw tuna steak dry with a paper towel. In a small dish, blend all of the spices until thoroughly mixed. Spread the dry rub all over the outside of the tuna steak. In a pan over high heat, heat 2 teaspoons of oil. Sear the larger side of the tuna filet for about 60 seconds, or until the fish exterior goes from pink to white, then rotate the tuna filet to sear the opposite side. Take the tuna fish out of the skillet and slice it through the sear. The tuna fish steak should have a white rim with a pink interior. Place the tuna steaks on a chopping board and set aside. Slice into 1/4-inch pieces and arrange on a dish or plate. Serve with the Cajun Remoulade and garnished with sliced scallions. BBQ Blackened Tuna Steak Preheat the grill for direct grilling to high. Place a cast-iron skillet on the grill grates and heat both at the same time. Brush the frying surface with oil. Add the wood chips to the coals or place in the smoker box of your grill sometime before cooking. Next, melted butter should be brushed on one side of each tuna steak. Place the tuna steaks, and butter side down, on the grill. Sear the tuna stakes for 2 minutes, then flip; brush the opposite side of each steak with melted butter. Grill for 2 minutes more, or until the surface is deeply charred but the center is still rare, rotating with tongs. To make Cajun Remoulade In a mixing bowl, combine all of the ingredients and swirl or whisk to combine. Adjust the seasoning using salt and hot sauce to your preference. Refrigerate after pouring to a sealed jar. This sauce should stay in the refrigerator and it can be used for at least one week. Last words Well, I hope you've enjoyed this blackened tuna steak recipe, as you can see I've also added Cajun Remoulade sauce within the same article so you don't have to go elswhere, because this sauce goes amazingly with tuna. If you have any questions, concerns, or maybe you have some great suggestions regarding this tuna recipe, please let me know in the comments section and I'll be happy to assist.

Provided by Cooking Frog

Categories     dinner

Number Of Ingredients 33

• Ingredients

Nutrition Facts : Calories 221

It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.

Provided by Anonymous

Categories     Seafood     Fish     Tuna

Time 20m

Yield 6

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 243 calories, Carbohydrate 1.1 g, Cholesterol 53.5 mg, Fat 14 g, Fiber 0.2 g, Protein 26.7 g, SaturatedFat 4.5 g, Sodium 545.6 mg

This fast and easy recipe is credited to Cynthia Charbeneau of Traverse City, MI. I made the recipe from the www.fustinis.com website. Fustini's is a store in Traverse City that specializes in all sorts of different olive oils and balsamic vinegars. The balsamics and olive oils also come in infused varieties (I just bought a pomegranate infused balsamic for salads). I love shopping in this store when I am up north. On the website, very few ingredient proportions are listed for this recipe, so I listed the proportions I tried tonight. I would never have thought I would enjoy strawberries with fish, but I really thought this dish was a winner. DH said he "liked it." I used Fustini's 18-year aged balsamic vinegar. I omitted the sugar and water. DH always cooks the tuna steaks by first putting them in the oven on 200F for a short time before pan searing them. This way, they are still rare (but not cold) on the inside. I put the strawberry/balsamic combination in a saucepan on the stovetop between medium low and low, just enough to warm them up. I served with one of our favorite salads, Recipe #191024 191024, using Fustini's 12-year-old white balsamic vinegar.

Provided by Dr. Jenny

Categories     < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 349.6, Fat 11.3, SaturatedFat 2.9, Cholesterol 86.2, Sodium 89.2, Carbohydrate 5.5, Fiber 1.4, Sugar 3.4, Protein 53.4

This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish.

Provided by AcadiaBoi

Categories     Seafood     Fish     Tuna

Time 3h55m

Yield 4

Number Of Ingredients 22

• Ingredients

Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g