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Perfectly seared tuna steaks with a spicy, smoky Cajun crust. The inside stays tender and rare, creating a delicious contrast of texture and flavor. A restaurant-quality meal ready in under 15 minutes.
For 4 servings
Prepare the Blackening Spice Rub
Coat the Tuna Steaks
Sear the Tuna Steaks
Perfectly seared tuna steaks with a spicy, smoky Cajun crust. The inside stays tender and rare, creating a delicious contrast of texture and flavor. A restaurant-quality meal ready in under 15 minutes.
This cajun_creole recipe takes 15 minutes to prepare and yields 4 servings. At 300.67 calories per serving with 40.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Rest and Serve
This blackening spice rub and technique work wonderfully with other firm fish like salmon, swordfish, or mahi-mahi. Adjust cooking time based on the thickness of the fillet.
To reduce the heat, decrease the cayenne pepper to 1/4 teaspoon or omit it entirely. You can also use sweet paprika instead of smoked for a milder flavor.
Add 1/2 teaspoon of finely chopped fresh rosemary or parsley to the spice blend for a fresh, herbal note.
For a smokier flavor, cook the coated tuna steaks on a preheated, well-oiled grill over high heat for the same amount of time.
Tuna is packed with high-quality protein, which is essential for muscle building, tissue repair, and maintaining a healthy metabolism.
The omega-3s (EPA and DHA) found in tuna are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Tuna is a great source of selenium, an antioxidant that plays a vital role in immune system health and protecting cells from damage.
High in B-vitamins, especially B12, tuna helps your body convert food into energy, combating fatigue and supporting nerve function.
One 6-ounce serving of this Blackened Tuna Steak contains approximately 280-300 calories, depending on the exact size of the steak and the amount of oil absorbed.
Yes, it is very healthy. Tuna is an excellent source of lean protein, omega-3 fatty acids, vitamin B12, and selenium. The blackening method uses minimal oil, making it a low-fat and nutritious main course.
Ahi (Yellowfin) or Bigeye tuna are the best choices for this recipe due to their firm texture and rich flavor. Always look for sushi-grade or sashimi-grade tuna, as it will be served rare.
Absolutely! You can make a large batch of the blackening spice rub and store it in an airtight container in a cool, dark place for up to 6 months.
The best way is by time. For a 1-inch thick steak, 90 seconds per side will yield a rare center. The exterior should be dark and crispy, while the very center should still be a deep red/pink. You can also gently press the center; it should feel soft and yielding.
It pairs well with a variety of sides. Consider serving it with coconut rice, a fresh mango or pineapple salsa, grilled asparagus, or a creamy Cajun-style remoulade sauce.
This recipe goes great with these complete meals
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