Best Blackened Tuna With Remoulade Sauce Recipes
BLACKENED TUNA
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 CHESAPEAKE STYLE
Steps:
- Preheat a convection oven to 500 degrees F.
- Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven. Cook for 6 minutes for medium rare or 8 minutes for well done.
- After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the Chesapeake topping on fish and finish off with Bearnaise sauce.
THE ULTIMATE BLACKENED TUNA STEAK RECIPE
This Blackened Tuna Steak is ready in about 10 minutes and is bursting with flavor! Simply serve it with your favorite side dishes, in tacos, or on a sandwich! I enjoy any type of blackened fish. Every time I go to a seafood restaurant, I order it in this style. I began to experiment at home with various spices in order to replicate restaurant-style Blackened Tuna in my kitchen. It took me just several attempts, but I eventually got it! Let's get started on making delicious Blackened Tuna Steaks! What is blackened tuna steak? A Cajun dry rub is rubbed onto all sides of a raw tuna steak to make blackened tuna. The tuna is then cooked and sliced. How to Thaw Tuna Fish? Begin by thawing your frozen tuna. The best approach to defrost your seafood is to place it in the refrigerator the night before you prepare your tuna fillet dish. Are you in a rush? Place the sealed tuna steaks in a dish of cold water to thaw to expedite the defrosting phase. Blackened Tuna Steaks Recipe The Blackened Tuna Steak is covered with a spicy dry rub, seared, then quickly cooked in a pan, yielding a stunning blackened tuna steak that is medium-rare on the interior, or if you like it well done, keep it in your skillet a few minutes more. Paul Prudhomme, a famed chef, invented pan-blackening. He came up with the notion of coating redfish in melted butter, dredging it in Cajun seasonings, and cooking it in an extremely hot cast iron skillet. He suggested pan-blackening outdoors on a BBQ grill because the technique creates so many stinging eyes from the smoke. Tuna steaks, like beef steaks, are served blood-red and rare. This Cajun-type dish includes blackening spices and a remoulade sauce. In the middle, is a stunning rare tuna with an explosive, spicy crust. Paprika, Garlic Powder, Cayenne, Onion Powder, Oregano, Salt, and Pepper are all you need for the blackened tuna flavor. This approach works with almost any sort of seafood. You could also use it on chicken or beef! Simply combine and rub the spices and distribute them equally over both sides of the tuna. Heat the cooking oil in a big cast iron pan over medium to medium-high heat. Once the oil has heated and is shimmering, add the Tuna Steaks. Cook for a couple of minutes on each side for rare, or 3-5 minutes for each side for medium to well done. Take away from the pan and serve right away. Blackened Tuna Steak on Blackstone Griddle You can also make this blackened tuna steak on your Blackstone griddle. To make blackened tuna using a griddle, simply use the same rub technique explained earlier and add 1 Tablespoon of sesame oil to the griddle and cook 5-6 oz tuna steak for 1 - 1.5 minutes on each side, or until it's blackened nicely. Once the blackened tuna steak is done, place it on the cutting board and slice it into 1/4 inch pieces and serve with Cajun Remoulade, or with whatever you prefer. Share the image below to your Pinterest board if you like this blackened tuna steak recipe! Ingredients For Cajun Remoulade 4 TBSP of mustard, Creole or grainy 2 TBSP of Worcestershire sauce 1 cup of mayonnaise 2 TBSP of horseradish 2 TBSP of lemon juice 1 TBSP of ketchup 2 TBSP hot sauce, or according to your taste 1 TBSP sweet paprika 1/2 tsp of black pepper, ground 1/3 tsp sugar 1 finely diced and peeled large shallot 2 TBSP of celery, finely diced 3-4 TBSP fresh parsley, finely chopped 1 finely chopped and trimmed scallion, (green and white parts) Coarse salt to your liking For Blackened Tuna 2 Ahi tuna loin steaks ½ tsp of cayenne pepper, or to your liking ½ tsp of garlic powder ¼ tsp of dried thyme 1 tsp of black pepper ½ tsp of paprika ¼ tsp of celery salt 1 tsp of salt 1 tsp of cooking oil Directions For Blackened Tuna Steak Pat the thawed, raw tuna steak dry with a paper towel. In a small dish, blend all of 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 fish exterior goes from pink to white, then rotate the tuna filet to sear the opposite side. Take the tuna fish out of the skillet and slice it through the sear. The tuna fish steak should have a white rim with a pink interior. Place the tuna steaks on a chopping board and set aside. Slice into 1/4-inch pieces and arrange on a dish or plate. Serve with the Cajun Remoulade and garnished with sliced scallions. BBQ Blackened Tuna Steak Preheat the grill for direct grilling to high. Place a cast-iron skillet on the grill grates and heat both at the same time. Brush the frying surface with oil. Add the wood chips to the coals or place in the smoker box of your grill sometime before cooking. Next, melted butter should be brushed on one side of each tuna steak. Place the tuna steaks, and butter side down, on the grill. Sear the tuna stakes for 2 minutes, then flip; brush the opposite side of each steak with melted butter. Grill for 2 minutes more, or until the surface is deeply charred but the center is still rare, rotating with tongs. To make Cajun Remoulade In a mixing bowl, combine all of the ingredients and swirl or whisk to combine. Adjust the seasoning using salt and hot sauce to your preference. Refrigerate after pouring to a sealed jar. This sauce should stay in the refrigerator and it can be used for at least one week. Last words Well, I hope you've enjoyed this blackened tuna steak recipe, as you can see I've also added Cajun Remoulade sauce within the same article so you don't have to go elswhere, because this sauce goes amazingly with tuna. If you have any questions, concerns, or maybe you have some great suggestions regarding this tuna recipe, please let me know in the comments section and I'll be happy to assist.
Provided by Cooking Frog
Categories dinner
Number Of Ingredients 33
Steps:
- For Blackened Tuna Steak Pat the thawed, raw tuna steak dry with a paper towel. In a small dish, blend all of 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 fish exterior goes from pink to white, then rotate the tuna filet to sear the opposite side. Take the tuna fish out of the skillet and slice it through the sear. The tuna fish steak should have a white rim with a pink interior. Place the tuna steaks on a chopping board and set aside. Slice into 1/4-inch pieces and arrange on a dish or plate. Serve with the Cajun Remoulade and garnished with sliced scallions. BBQ Blackened Tuna Steak Preheat the grill for direct grilling to high. Place a cast-iron skillet on the grill grates and heat both at the same time. Brush the frying surface with oil. Add the wood chips to the coals or place in the smoker box of your grill sometime before cooking. Next, melted butter should be brushed on one side of each tuna steak. Place the tuna steaks, and butter side down, on the grill. Sear the tuna stakes for 2 minutes, then flip; brush the opposite side of each steak with melted butter. Grill for 2 minutes more, or until the surface is deeply charred but the center is still rare, rotating with tongs.
Nutrition Facts : Calories 221
BLACKENED-TUNA SALAD WITH REMOULADE SAUCE
Provided by Molly O'Neill
Categories weekday, salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 21
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.
BLACKENED TUNA BITES WITH CAJUN MUSTARD
This can be served as a dinner or an appetizer. It is positively amazing. This is my own creation inspired by my favorite dish at a local NJ restaurant. I hope you like it as much as I do.
Provided by Dreamgoddess
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make the mustard first: Mix all ingredients in a small saucepan.
- Bring to a boil, stirring often.
- When somewhat smooth, it's done.
- Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total.
- Do not overcook.
- It's good for the tuna to be slightly pink on the inside.
- Serve right away with Cajun Mustard.
- This can also be made with peeled jumbo shrimp.
Nutrition Facts : Calories 341.1, Fat 20.4, SaturatedFat 5.4, Cholesterol 67.4, Sodium 132.8, Carbohydrate 1.9, Fiber 0.3, Sugar 1.3, Protein 35.9
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