Description
Quick and delicious blackened tuna steak with a bold spice blend and zesty remoulade.
Ingredients
- 2 Ahi tuna loin steaks
- ½ tsp cayenne pepper (adjust to preference)
- ½ tsp garlic powder
- ¼ tsp dried thyme
- 1 tsp black pepper
- ½ tsp paprika
- ¼ tsp celery salt
- 1 tsp salt
- 1 tsp cooking oil
- 4 tbsp mustard (Creole or grainy)
- 2 tbsp Worcestershire sauce
- 1 cup mayonnaise
- 2 tbsp horseradish
- 2 tbsp lemon juice
- 1 tbsp ketchup
- 2 tbsp hot sauce (to taste)
- 1 tbsp sweet paprika
- ½ tsp ground black pepper
- ⅓ tsp sugar
- 1 large shallot, finely diced and peeled
- 2 tbsp celery, finely diced
- 3-4 tbsp fresh parsley, chopped
- 1 scallion, finely chopped (green and white parts)
- Coarse salt to your liking
Instructions
- Pat the thawed tuna steak dry with a paper towel.
- In a small dish, blend all 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 exterior changes from pink to white.
- Rotate the tuna filet to sear the opposite side.
- Remove the tuna from the skillet and slice it through the sear to ensure the tuna fish steak has a white rim with a pink interior.
- Place the tuna steaks on a chopping board and set aside.
- Slice the steaks into 1/4-inch pieces and arrange them on a plate.
- Serve with the Cajun remoulade and garnish with sliced scallions.
Notes
Fresh ingredients and proper spice balance are key for the best flavor. Adjust seasoning levels to your taste.