Paleo, Gluten-Free
25 minutes
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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.
This week 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!
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!
Blackening 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.
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.
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.
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 is a very lean fish that 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! Print
In addition to being perfect with grilled tuna steaks, this Blackening Seasoning is excellent on shrimp, chicken, and vegetables.
Mix all ingredients together and store in an airtight container. The mix should keep well for at least three months.
Try using smoked paprika instead of regular paprika (or one tablespoon of each) for a smokier, spicier flavor.
Using one teaspoon of cayenne pepper will lead to a medium spice level for the finished dish, so feel free to adjust the amount to suit your preferences.
These Grilled Blackened Tuna Steaks with Mango Avocado Salsa are just the thing when you need a flavorful, fancy dinner that’s still quick and healthy.
I know eating rare fish sounds scary, but tuna is a very lean fish and can dry out quickly. Cooking the fish completely makes it dry and not as tasty.
Ataulfo or champagne mangos (the small ones with yellow skin) are best here because they’re not as fibrous, but you can also use a red mango. If mangos are hard to find, the salsa is also delicious with pineapple, peaches, or strawberries. You will need about a cup of chopped fruit.
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Looks amazing. And yes, yellowfin
tuna can be quite costly.
Have you ever tried this method
with salmon? With the its
strong flavor, I bet it would
work well with spices.
Cheers!
Reginald
It does work with Salmon really well. It works with cat fish and Walleye fillets.
That tuna looks great! I love cooking on the bbq. It’s our go to in the summer. Thanks for the ingredients for the blackening too… you are right how fast it can go!
Looks delish! I could have used that blackening seasoning recipe last month when I was attempting to make blackened wings with white sauce (in honor of “Black Swan” being nomiated for best pic!). I couldn’t find any of the seasoning at the store, so I ended up using a steak season blend that that I had on hand. Don’t know why I didn’t think of looking up what went into blackening seasoning…duh! Thank you so much for sharing it!
This sounds and looks incredibly delish! Wow! Bookmarked!
Mary xo Delightful Bitefuls
Thank you! This was exactly what I was looking for! We made the blackening season-amazing how inexpensive it can be – I had everything on hand!
Delicious!
You say spray it with a cooking spray. Is this something you buy? Or make? Can you give me an example of one you buy and one you make Thank you
Hi! Cooking spray is just something you buy in the grocery store near the other cooking oils. Like PAM. :)
Looks like a great recipe. Thanks for the blackened seasoning recipe. My one concern is that you should never spray cooking spray near a lit grill. You are asking for a dangerous explosion or flare up if you do.
We used blackening seasoning we bought rather than the recipe. We like hot and spicy, but this was too much and overpowered the tuna. Maybe if it wasn’t coated on all sides?
Great recipe! But I never use a cooking spray such as Pam because it contains canola oil which is the worst oil you can put in your body. I only cook with organic coconut oil and since it’s solid when you buy it you can rub it on the grill with a paper towel.
I use coconut oil and avocado oil cooking sprays. :)
Garlic BLACKENED Grilled Tuna Steaks. Used this with fresh tuna steaks from Costco. Easy and flavorful. Thanks for the post.
Looks great. I have a hard time properly cooking Tuna. I’m going to try this recipe with your suggestions. thanks.
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