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Prep time
8 minutes
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Cook time
2 minutes
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Serves
2
Author Notes
Blackened tuna is easy to make and even better to eat. Fresh tuna is seasoned with a dry rub of spices, mainly paprika, pepper, garlic powder, and cayenne. Then seared over high heat in a skillet until crispy and dark on the outside and rare on the inside. The result is a tender piece of fish with great flavor.
—Felice Key West
Ingredients
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2 teaspoons
sweet paprika
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.5 teaspoons
onion powder
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1 teaspoon
garlic powder
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.25 teaspoons
cayenne pepper
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.5 teaspoons
dry thyme
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.5 teaspoons
dry oregano
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1.5 teaspoons
salt
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.5 teaspoons
black pepper
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12 ounces
Yellowfin or Ahi Tuna, defrosted
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1 tablespoon
unsalted butter
Directions
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Rinse defrosted tuna under cold running water; pat dry with a paper towel.
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Mix the seasoning spices together in a large bowl. Scatter on a plate.
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Press the tuna into the seasoning or dust the top and bottom of the tuna with the mixture.
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Heat a tablespoon of butter or oil in a medium-high skillet.
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When butter is sizzling, add the fish and sear. Cook without moving, 30 seconds. Flip and cook for another 30 seconds.
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Remove tuna from the pan to a plate. Let it rest for 15 minutes.
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Wrap the fish in plastic wrap and refrigerate for up to 24 hours.
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Before serving, slice tuna thinly with a sharp knife.
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