Best Blackened Tuna Salad With Remoulade Sauce Recipes

BLACKENED TUNA WITH REMOULADE SAUCE

Blackened Tuna With Remoulade Sauce image

Make and share this Blackened Tuna With Remoulade Sauce recipe from Food.com.

Provided by Psugrl

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup reduced-fat mayonnaise
2 scallions, chopped
2 tablespoons fresh parsley, chopped
4 teaspoons white vinegar
2 teaspoons coarse grain mustard
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon cayenne
1/2 teaspoon salt
4 (6 ounce) tuna steaks
2 teaspoons canola oil

Steps:

Combine the mayo, scallions, parsley, vinegar, and mustard in bowl.
mix paprika, thyme, oregano, garlic powder, cayenne, and salt in a small bowl.
Sprinkle the mixture over both sides of each tuna steak.
heat the oil in a large nonstick skillet until just starting to smoke.
add tuna and cook until done, 2 minutes on each side for medium-rare.
serve the steaks with the sauce on the side.

Nutrition Facts : Calories 378.5, Fat 20.8, SaturatedFat 3.9, Cholesterol 75.1, Sodium 599.6, Carbohydrate 5.2, Fiber 1.2, Sugar 1.8, Protein 40.5

BLACKENED TUNA

Blackened Tuna image

Make and share this Blackened Tuna recipe from Food.com.

Provided by lazyme

Categories Tuna

Time 28m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups unsalted butter, melted
1 1/2 tablespoons paprika
3 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon oregano
6 fresh tuna fillets, 1/2-3/4-inch thick
1 teaspoon onion powder
1 teaspoon red pepper
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon thyme

Steps:

Load grill with charcoal to make very hot fire.
Set cast iron skillet on grill.
Let cast-iron skillet get very hot before adding ingredients.
Combine all dry ingredients in a dish.
Dip fish into melted butter and coat well.
Cover fillets with seasoning and press into fillet with palm of hand.
Place into hot skillet and pour 1 teaspoon butter on top of.
each.
Cook, (uncovered) about 2 minutes until charred.
Turn and cook until done.
Serve hot with melted butter.
Caution: cook outdoors due to smoke.

Nutrition Facts : Calories 552.2, Fat 61.6, SaturatedFat 38.9, Cholesterol 162.7, Sodium 1172.9, Carbohydrate 2.1, Fiber 0.9, Sugar 0.3, Protein 1.1

BLACKENED TUNA

Blackened Tuna image

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

1 ½ pounds fresh tuna steaks, 1 inch thick
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter

Steps:

Generously coat tuna with Cajun seasoning.
Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

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

REMOULADE SAUCE

Remoulade Sauce image

Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.

Provided by Rita1652

Categories Vegetable

Time 1h10m

Yield 3 cups

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 cup finely chopped scallion
1/4 cup finely chopped fresh flat leaf parsley
1 stalk finely chopped celery
2 cloves garlic, minced
1 teaspoon paprika
2 teaspoons hot sauce
1/4 teaspoon fresh ground black pepper

Steps:

Whisk together all ingredients.
Cover and chill 1 hour.

BLACKENED-TUNA SALAD WITH REMOULADE SAUCE

Blackened-Tuna Salad With Remoulade Sauce image

Provided by Molly O'Neill

Categories weekday, salads and dressings, main course

Time 40m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon paprika
1 1/2 teaspoons oregano
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise, preferably homemade
1 1/2 teaspoons minced capers
6 drops Tabasco
1 teaspoon tomato paste
1/2 teaspoon minced fresh tarragon
1/2 teaspoon Dijon mustard
3 grinds white pepper
1 1/2 pounds tuna steak, in 1 piece, about 1 1/4 inches thick
1 1/2 teaspoons cold unsalted butter, cut into 4 chunks
2 bunches watercress, washed and tough stems removed
2 heads Belgium endive, sliced into rings
1 large tomato, seeded and diced
16 large basil leaves, finely sliced, plus more for garnish

Steps:

To make the blackening spice, combine all the ingredients and mix thoroughly. Set aside.
To make the remoulade, combine all ingredients in a small bowl and mix thoroughly. Cover and refrigerate until ready to use.
To make the salad, place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan. Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides. Place 2 chunks of the butter on one side of the fish and place it, butter side down, in the hot pan. Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened. Place the remaining butter on the uncooked side of the fish and turn. Cook for another 2 to 3 minutes, or until the tuna is medium rare. Place the tuna on a cutting board and set aside.
In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves. Add 4 tablespoons of the remoulade and toss to coat. Transfer the greens to a platter. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices over the greens and top the tuna with the remaining remoulade. Garnish with more thinly sliced basil and serve.