Best Blackened Tuna With Remoulade Sauce Recipes

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

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 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.