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
BLACKENED TUNA BITES WITH CAJUN MUSTARD
This can be served as a dinner or an appetizer. It is positively amazing. This is my own creation inspired by my favorite dish at a local NJ restaurant. I hope you like it as much as I do.
Provided by Dreamgoddess
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 341.1, Fat 20.4, SaturatedFat 5.4, Cholesterol 67.4, Sodium 132.8, Carbohydrate 1.9, Fiber 0.3, Sugar 1.3, Protein 35.9
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 AHI TUNA WITH SOY-MUSTARD SAUCE RECIPE - (4.3/5)
Provided by Jaymers
Number Of Ingredients 12
Steps:
- 1. 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. 2. Mix all the spices together on a plate and dredge the ahi on all sides. 3. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). 4. Cut into 16 thin slices.
BLACKENED TUNA CHESAPEAKE STYLE
Steps:
- Preheat a convection oven to 500 degrees F.
- Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven. Cook for 6 minutes for medium rare or 8 minutes for well done.
- After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the Chesapeake topping on fish and finish off with Bearnaise sauce.
BLACKENED-TUNA SALAD WITH REMOULADE SAUCE
Provided by Molly O'Neill
Categories weekday, salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the blackening spice, combine all the ingredients and mix thoroughly. Set aside.
- To make the remoulade, combine all ingredients in a small bowl and mix thoroughly. Cover and refrigerate until ready to use.
- To make the salad, place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan. Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides. Place 2 chunks of the butter on one side of the fish and place it, butter side down, in the hot pan. Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened. Place the remaining butter on the uncooked side of the fish and turn. Cook for another 2 to 3 minutes, or until the tuna is medium rare. Place the tuna on a cutting board and set aside.
- In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves. Add 4 tablespoons of the remoulade and toss to coat. Transfer the greens to a platter. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices over the greens and top the tuna with the remaining remoulade. Garnish with more thinly sliced basil and serve.
BLACKENED TUNA STEAKS WITH MANGO SALSA RECIPE - (4.5/5)
Provided by Treebs
Number Of Ingredients 22
Steps:
- 1.) 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. 2.) Combine the mango, bell pepper, Spanish onion, scallion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 tsp olive oil and toss to combine. chill in refrigerator 1 hour. 3.) 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. 4.) Heat 2 tbsp olive oil in a large skillet over med 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 tsp 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. 5.) Spoon about 1/2 cup of the mango salsa onto each of the 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
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
BLACKENED TUNA WITH REMOULADE SAUCE
Make and share this Blackened Tuna With Remoulade Sauce recipe from Food.com.
Provided by Psugrl
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mayo, scallions, parsley, vinegar, and mustard in bowl.
- mix paprika, thyme, oregano, garlic powder, cayenne, and salt in a small bowl.
- Sprinkle the mixture over both sides of each tuna steak.
- heat the oil in a large nonstick skillet until just starting to smoke.
- add tuna and cook until done, 2 minutes on each side for medium-rare.
- serve the steaks with the sauce on the side.
Nutrition Facts : Calories 378.5, Fat 20.8, SaturatedFat 3.9, Cholesterol 75.1, Sodium 599.6, Carbohydrate 5.2, Fiber 1.2, Sugar 1.8, Protein 40.5
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
GRILLED BLACKENED TUNA
Number Of Ingredients 8
Steps:
- GRILLED BLACKENED TUNA STEAKS Combine olive oil and lime juice, brush each steak with mixture. Mix remaining ingredients; sprinkle over steaks. Wrap and refrigerate for several hours. Grill over hot charcoal for 4 minutes per side, or until steaks just begin to flake. Do not dry out. Top with Lime and Soy Sauce. Serves 6. LIME AND SOY SAUCE: 2 tbsp. lime juice 1 tbsp. champagne vinegar 1 tsp. soy sauce 1/4 c. olive oil Lime juice to taste Whisk together ingredients and spoon mixture over tuna steaks.
GRILLED BLACKENED TUNA STEAKS RECIPE - (4/5)
Provided by CathyD
Number Of Ingredients 11
Steps:
- Make the blackened seasoning. Mix the paprika, oregano, thyme, cayenne pepper, black pepper, onion powder, garlic powder and salt in a shake top bottle, or small bowl. Preheat grill to high. Coat all sides of tuna steaks in a thick coating of blackening seasoning, pressing into the flesh of the fish. Spray one side with cooking spray. Place sprayed side down on grill grates. Close lid and cook 1-2 minutes. Open lid, spray other side of fish and flip. Cook 1-2 minutes more. Tuna is finished when outside edges are cooked but middle is still rare.
BLACKENED TUNA CHESAPEAKE STYLE
How to make Blackened Tuna Chesapeake Style
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat a convection oven to 500 degrees F.
- Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven. Cook for 6 minutes for medium rare or 8 minutes for well done.
- After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the Chesapeake topping on fish and finish off with Bearnaise sauce.
BLACKENED TUNA
Make and share this Blackened Tuna recipe from Food.com.
Provided by lazyme
Categories Tuna
Time 28m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Load grill with charcoal to make very hot fire.
- Set cast iron skillet on grill.
- Let cast-iron skillet get very hot before adding ingredients.
- Combine all dry ingredients in a dish.
- Dip fish into melted butter and coat well.
- Cover fillets with seasoning and press into fillet with palm of hand.
- Place into hot skillet and pour 1 teaspoon butter on top of.
- each.
- Cook, (uncovered) about 2 minutes until charred.
- Turn and cook until done.
- Serve hot with melted butter.
- Caution: cook outdoors due to smoke.
Nutrition Facts : Calories 552.2, Fat 61.6, SaturatedFat 38.9, Cholesterol 162.7, Sodium 1172.9, Carbohydrate 2.1, Fiber 0.9, Sugar 0.3, Protein 1.1
BLACKENED TUNA WITH MANGO SALSA
Steps:
- Dredge or cover Tuna with seasoning. Pre-heat heavy pan until very hot. add olive oil. Quickly sear tuna, 2 minutes per side. Remove and place in fridge to cool.( If the tuna is slightly frozen it will keep it from over cooking. Tuna should be served rare) Combine mango, lime, onion cilantro, garlic and jalapeno. Salt and fresh ground pepper to taste.(If mango is not ripe, saute along with onion until soft.) To serve, slice very thin and palce on plate, add mango salsa on side.
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