Blackened Balsamic Tuna Steaks Food
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 BALSAMIC TUNA STEAKS
This easy recipe for Blackened Balsamic Tuna Steaks has it all! With blackened seasoning and a balsamic vinaigrette, the tuna is super-flavorful. Prep and cooking are a breeze!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Pat dry the ahi tuna steaks with paper towels.
- Place the steaks in a large plastic zip top bag.
- In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.
- Pour the rest of the marinade into the plastic bag with the tuna.
- Close the bag and massage the liquid around to coat the tuna steaks. Let stand 10 minutes. (You can also refrigerate overnight.)
- In the meantime, in a small bowl combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.
- Sprinkle all sides of the tuna steaks with the seasoning mix, pressing down to adhere.
- Heat a cast iron skillet over medium-high heat until smoking hot.
- Add 2 tablespoons vegetable oil to the hot skillet.
- Place the tuna steaks in the pan; cook for about 2 minutes per side, for medium rare.
- Transfer the tuna steaks to a cutting board and let rest for 3 to 5 minutes.
- Thinly slice the tuna and serve with the reserved sauce.
Nutrition Facts : Calories 376 kcal, Carbohydrate 16 g, Protein 40 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 1239 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 11 g, ServingSize 1 serving
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
BALSAMIC-GLAZED TUNA STEAKS
Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
BLACKENED TUNA STEAKS
My favorite way to eat tuna, but the spice mix works well with blackened chicken or other types of firm fish.
Provided by Zaphro
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 deg.
- Mix first 7 ingredients in small bowl.
- Place steaks on baking sheet, brush on both sides with 1 T. oil. Sprinkle top of each with seasoning.
- Heat heavy large skillet over high heat until very hot. Add remaining 1 T. oil; swirl to coat.
- Place steaks seasoning side down in skillet. Cook until very brown on bottom (about 1 min) return steaks, browned side up to baking sheet.
- Place in oven; bake until done (about 8 min).
BLACKENED TUNA STEAK WITH FRUIT AND BALSAMIC SAUCE
This fast and easy recipe is credited to Cynthia Charbeneau of Traverse City, MI. I made the recipe from the www.fustinis.com website. Fustini's is a store in Traverse City that specializes in all sorts of different olive oils and balsamic vinegars. The balsamics and olive oils also come in infused varieties (I just bought a pomegranate infused balsamic for salads). I love shopping in this store when I am up north. On the website, very few ingredient proportions are listed for this recipe, so I listed the proportions I tried tonight. I would never have thought I would enjoy strawberries with fish, but I really thought this dish was a winner. DH said he "liked it." I used Fustini's 18-year aged balsamic vinegar. I omitted the sugar and water. DH always cooks the tuna steaks by first putting them in the oven on 200F for a short time before pan searing them. This way, they are still rare (but not cold) on the inside. I put the strawberry/balsamic combination in a saucepan on the stovetop between medium low and low, just enough to warm them up. I served with one of our favorite salads, Recipe #191024 191024, using Fustini's 12-year-old white balsamic vinegar.
Provided by Dr. Jenny
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rub fish with your favorite blacken seasoning.
- Grill or saute fish until cooked to desired amount.
- While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
- Spoon berries over the fish and enjoy.
- Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.
Nutrition Facts : Calories 349.6, Fat 11.3, SaturatedFat 2.9, Cholesterol 86.2, Sodium 89.2, Carbohydrate 5.5, Fiber 1.4, Sugar 3.4, Protein 53.4
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
GRILLED TUNA STEAKS
Provided by Ina Garten
Time 16m
Yield 4 servings
Number Of Ingredients 3
Steps:
- To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
BALSAMIC GLAZED TUNA STEAKS
My brother is a deep-sea fisherman, whenever he gets the chance and brings home hundreds of pounds of Tuna! This is our absolute favorite way to fix this delicacy! I make the sauce way ahead of fishing season and store in the freezer. Even the kids give it two thumbs up! A fancy way to entertain guests and make it seem like you slaved all day. Give thanks to Beulah's in Port Aransas, Texas for this winner!
Provided by mostrah
Categories Tuna
Time 33m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wrap bacon around tuna steaks and secure with toothpicks (if using).
- Salt and pepper.
- For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
- Sauce should be made ahead of time and can be refrigerated up to one week.
- Sauce can also be frozen and thawed in refrigerator before reheating.
- When warm and reduced, whisk in one tablespoon of butter until melted.
- Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
- Grill tuna steaks 4 minutes per side over hot coals.
Nutrition Facts : Calories 47.5, Fat 0.8, SaturatedFat 0.1, Sodium 898.1, Carbohydrate 7.7, Fiber 0.3, Sugar 6.3, Protein 2.1
BALSAMIC TUNA
Make and share this Balsamic Tuna recipe from Food.com.
Provided by Dancer
Categories Tuna
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the tuna with the salt and pepper.
- Heat the oil in a large nonstick skillet set over medium high.
- Add the tuna and cook 2 minutes on each side, or until cooked almost to desired degree of doneness.
- The tuna will continue to cook slightly after it is removed from the pan.
- Two minutes on each side will result in a pink, not red, center.
- After removing the tuna from the pan, add the vinegar and orange juice and cook, stirring, until the liquid begins to turn to a syrup.
- To test, drag a spoon through the liquid along the center of the pan; the path of the spoon will not fill in quickly as the liquid becomes syrupy.
- Drizzle the syrup over the tuna and serve immediately.
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