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 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
BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
BLACKENED AHI WITH SOY-MUSTARD SAUCE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Prepare sauce: Mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill.
- Warm the Buerre Blanc in a double boiler. Mix all the spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). Cut into 16 thin slices.
- For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate. Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel.
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.
BLACKENED TUNA
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
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 AHI TUNA WITH SOY-MUSTARD SAUCE RECIPE - (4.3/5)
Provided by Jaymers
Number Of Ingredients 12
Steps:
- 1. Prepare sauce: mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill. 2. Mix all the spices together on a plate and dredge the ahi on all sides. 3. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). 4. Cut into 16 thin slices.
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 WITH REMOULADE SAUCE
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
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
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