Blackened Tuna Recipe

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.

Definitely a 5 star rating here! Cooked the tuna on the grill after marinating it with the rub for a couple of hours. Two minutes each side...in our case the tuna was three sided, so six minutes total. Used a cast iron pan, so heated the pan on the grill til 500 degrees. Turned the heat down and brushed oil on the pan. Added the tuna, and seared. Hubby grilled it to perfection..medium rare. Enough left over to eat next day cold over a salad....absolutely outstanding.

Great, easy recipe however cooking time is too long even with a thicker cut of tuna. Would recommend 2-3 min each side for truly rare blackened tuna. I used a hot cast iron skillet and it worked well. Served it over a great salad with foccia bread, quality organic olive oil and balsamic vinegar reduction.

My family loves this recipe. We make the Cajun seasoning from another recipe on this sight and put it together with this and it comes out great every time. Even my kids who aren’t big seafood fans ask for it We fire up the gas grill and cook it on a skillet outside and It comes out amazing!

Need only about 1.5 minutes per side. Really nice. I used the Cajun blend recipe on this site.

I made this for dinner with some steamed broccoli seasoned with butter, garlic powder, salt and pepper along with steamed white jasmine rice and it was delicious; although the tuna steak's came out a little more on the done side. Now I know not to sear them too long. Thank you 😊

Excellent, and so simple. Instead of using a skillet, bf prepared these in tin foil packets and grilled. I don't like anything meat like red inside, including fish, so bf indulged me and cooked mine longer. The perfect amount of olive oil and seasonings--this was a good complement to salad and biscuits. I made simple cajun seasoning from this site to use. Thanks for the recipe!

Delicious, Denys, thanks for sharing! I had Emeril's seasoning on hand so used that instead of the cajun seasoning. Still had an amazing flavor and kick! And like other reviewers suggested, I cooked outdoors using a large cast iron skillet preheated in the gas grill to 350 degrees F. Then I poured the butter/olive oil mixture to the skillet and added the tuna steaks. Mine came out well done at 4 minutes a side, so next time I'll cut the cooking time in half. Regardless, it was an amazing meal. Thanks again for sharing!

Very good, quick, and easy. Cook no more than 3 min per side max. I took temp mid-way and also removed from the hot pan to stop the cooking. I used Louisiana brand Cajun Seasoning, but not heavy to try and cut back on salt.

On high heat, 3 minutes per side will be well done. 2 minutes max per side, will give med well. I go 2 minutes one side, flip and turn off heat, add a splash of lemon juice and let the tuna sit while the pan cools for 1 minute for med well.

Incredible!!! My first time cooking tuna steaks, & these came out so unbelievably delicious I had to leave a review. I don’t usually write reviews, but I read them. I agree with the others - It gets smokey. I used a cast iron skillet & smoked up the house at the very end, we ran around throwing open windows & fanning the smoke alarm. I also realized how important it is to use a Cajun seasoning without salt. Mine has salt, so I created a blend using some Cajun seasoning with black pepper, cayenne pepper, garlic powder, onion powder, paprika & parsley and it was still a little too salty for my taste. However my husband loved it. Fresh squeezed lemon is a must, especially to counter too much salt. I served with organic quinoa and a basic frozen veggie blend and it was phenomenal. Like so many others stated, this dish will definitely be in my rotation. Hubby wants it again tomorrow!! =)

It came out so good I had to brag!

Great just the way it is!!! Didn’t change a thing.

WONDERFUL RECIPE …..

I went by the recipe and the cooking time was too long. The tuna was not "blackened," it was charred and burnt. We tried to eat it but not only was it burnt it was super salty. Not recommended.

SOOOOOOOOO GOOOOOOOOD!!!!!!

GREAT. Recipe. Taste. Wonderful

Simply delicious. We, my wife & I, ate it before I could take a picture.

Recipe was AWESOME! First time cooking AHI and very simple, came out great!

This was really easy and really tasty- used cast iron skillet on the grill and it worked great. Served with black. Eans and rice and done cole slaw for a fast and easy dinner that looked and tasted great