How To Make Blackened Ahi Tuna Food

HOW TO MAKE BLACKENED AHI TUNA

Steps:

• Combine blackened seasoning ingredients together in a small bowl.
• Place ahi tuna steaks on a cutting board or plate. Dry all sides with a paper towel.
• Sprinkle half of the seasoning on the top side of the ahi tuna steaks and rub it in.
• Turn steaks over and sprinkle the remaining blackened seasoning on the other side of the steaks. Rub in completely on all sides (edges as well!).
• Heat a cast iron or metal pan on the stove. Let heat for 2-minutes and then add butter.
• Let butter melt and make sure the pan is hot (should be 4-5 minutes since first turned on).
• Place seasoned ahi tuna steaks flat side down (either side is fine, but the larger flat side).
• Let sear for 60-seconds (don't move until 60-seconds are up).
• Flip over (using tongs) and sear the other side for an additional 60-seconds.
• After fully seared, remove from the heat and onto a cutting board. Turn off the stove.
• Let the blackened ahi tuna steaks cool for 3-5 minutes.
• Slice in thin pieces (about ¼-½" thick slices).
• If making extra, make sure to place in fridge in an airtight container immediately. Should be in fridge no more than 2-3 days.

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.

BLACKENED AHI WITH SOY-MUSTARD SAUCE

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 BITES WITH CAJUN MUSTARD

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.

BLACKENED TUNA STEAKS

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).