One of my absolute favorite fish varieties to cook and eat is yellowfin tuna. Unfortunately, it is one of the more expensive fish types on the market, so we only eat it when it is on super sale.
Recently, the grocery gods were smiling and we snagged two tuna steaks for a (relatively) low price. My favorite way to eat tuna? Blackened on the grill!
What is blackening seasoning?
Blackening seasoning is a spice blend that is rubbed on to a piece of protein before it is seared or grilled over high heat, giving the meat or fish those classic black grill marks.
The seasoning is available premixed at the supermarket and is easy and convenient. But since you need to put the seasoning on so thick to make the crust, it is easy to plow through a $5 bottle of spice in two meals! Not good for the wallet. Luckily, blackening seasoning is made up almost entirely of things you probably already have on your spice rack.
How do I use blackening seasoning?
Just store the seasoning in a shake-top bottle for easy coating the next time yellowfin tuna is on sale. Blackening seasoning is great to kick-up the flavor of chicken or shrimp and I have my mind set on making a blackened portabella burger in the future.
Blackening seasoning can be used any number of ways, but typically it is put in a thick layer on a piece of meat and then that meat is seared (in a boatload of oil usually) to make a spicy and flavorful crust.
We choose to cook our tuna steaks on the grill. To achieve the same crust as searing in a pan, simply spray the seasoned steak with cooking spray before placing on the grill grates. Is it the exact same? Of course not, but it’s equally delicious and flavorful!
Don’t I need a marinade?
Nope, not if you are using our seared tuna steak recipe! Because you are just giving the tuna steaks a quick sear on the grill over high heat, a marinade won’t do a whole lot for you.
What goes well with this tuna steak recipe?
We topped our tuna steaks with a beautifully bright and flavorful mango-avocado salsa that is delicious on it’s own, but really shines when piled high on top of the spicy tuna.
Can tuna steak be eaten rare?
Yes! In fact, that’s how we recommend it, which is why you want to look for the highest quality tuna steaks you can get your hands on. Tuna is a very lean fish and can dry out quickly, so you want to cook it until the outside is seared and it is just a little warm in the center, but still pink.
Why is my tuna steak tough?
Remember: When you’re cooking tuna, you want to only cook it until it’s warm in the middle, but still very rare. I know eating rare fish sounds scary, but tuna can turn incredibly dry when cooked through. If you are too nervous to eat rare fish, then make sure to include some sort of sauce (tartar sauce, mustard sauce, remoulade, etc.) with the tuna steaks to add moisture. Enjoy!
Want more recipes like this one?
- Grilled Salmon with Mango Salsa. Like tuna, salmon grills up so quickly that this dish could easily be a weeknight dinner.
- Grilled Flatbread. If you haven’t tried pizza off the grill yet, you absolutely need to—make sure you have everything prepped beforehand, and you’ll be all set!
- Grilled Potato Wedges. These potato wedges are a perfect simple side dish for so many grilled meals.
- Pork Burgers with Broccoli Slaw. These burgers are flavorful and juicy—no dry burgers here!
And check out these reader favorites!
- How to Make Your Own Hot Sauce. This DIY fermentation project will give you a fantastic hot sauce, and also makes a great gift.
- Caramel Popcorn. Now you can have this fair and festival favorite whenever you want!
- Sun Tea. It’s not summer until we’ve had a big jug of sun tea!
- Strawberry Wine. Learn how to make wine with this step-by-step guide.
- Vegan Alfredo Sauce. You’ll be blown away by how good of a dupe this cashew alfredo sauce is for the real, full-dairy version.
- The Ultimate Guide to Overnight Oats. Not only do we have 15+ overnight oats recipes, but this guide also answers every question you could possibly have about making them.