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!