Blackened tuna steak cooks in under 10 minutes and gets its flavor from a Cajun spice blend. A hot skillet creates a dark crust while the center stays tender and pink. It's a simple, high-protein dinner with just enough heat.
Jump to:
This blackened tuna steak recipe uses a simple Cajun spice blend and a quick hot sear for restaurant-quality results at home.
What's the Difference Between Yellowfin and Ahi?
There isn't one. Ahi is the Hawaiian name most commonly used for yellowfin tuna, and sometimes bigeye tuna.
When you see "ahi tuna" at the store or on a menu, it usually means yellowfin.
In Florida, you may also see blackfin tuna, which is smaller but has a similar firm texture and mild flavor.
All of them work well for searing and blackening.
Ingredients
- 1 (12-ounce) sushi-grade tuna steak (yellowfin, ahi, or blackfin)
- Unsalted butter, ghee, clarified butter, or avocado oil
- Blackened seasoning (homemade or store-bought)
- Garnish: Sliced scallions and sesame seeds, lemon wedges
If you're short on time, a store-bought blend like Paul Prudhomme's Blackened Redfish Magic works well.
Blackening Seasoning for Fish
For this recipe, I use my homemade blackened seasoning. You can mix it in minutes, and it works beautifully on tuna, snapper, mahi, or shrimp. For a full breakdown, see my detailed post on how to make blackened seasoning.
This amount seasons about one pound of tuna. Double or triple if needed.
Combine the following ingredients in a small bowl:
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
You can make the spice mixture in advance. Store the spices in a small jar or airtight container with a tight lid for up to two months.
The spices in a small jar or airtight container with a tight lid for up to two months.
How to Make Blackened Tuna Steak
Rinse defrosted tuna under cold running water; pat dry with a paper towel.
Press the tuna in the seasonings or just dust the top and bottom of the tuna with the mixture.
Heat butter or oil in a hot skillet.
Sear the tuna for about 1 minute per side, just until a dark crust forms.
Remove from the pan and let rest for a few minutes before slicing and serving.
Garnish with sesame seeds, sliced scallions, and serve with lemon wedges.
Storage
Wrap the seared tuna in plastic wrap to keep it moist and refrigerate for up to 24 hours.
What to Serve with Blackened Tuna
- Spicy Mayo
- Mango with Chili Lime Salt
- Peach Mango Salsa
- Mango Pico de Gallo
- Steamed white or brown rice
- Seaweed salad
- Green salad
- Wasabi
- Soy sauce or coconut aminos
We're in the Florida Keys and we like to end every meal with a refreshing Key Lime Pie!
Recipe Notes and Tips:
Blackened tuna cooks in under 10 minutes and works as either an appetizer or a main course.
Use sushi-grade tuna and coat it evenly with blackened seasoning. The spice blend forms a dark crust while the center stays tender and pink. Add more cayenne if you prefer extra heat.
Sear the tuna in a very hot stainless steel or cast-iron skillet for about 30-60 seconds per side. The short cooking time keeps the middle rare while lightly cooking the edges.
After searing, let the tuna rest for 2 minutes before slicing with a sharp knife into ½-inch pieces. You can also wrap it tightly and refrigerate for later the same day.
Serve on a bed of seaweed salad, in tacos, sliced over rice, or in poke bowls.
Garnish with sliced scallions and sesame seeds before serving.
Try our fried tuna steaks for a crisp take on fresh tuna, with a golden brown crust.
FAQ
Blackened tuna is fresh tuna seasoned with a mix of spices. This usually includes paprika, pepper, garlic powder, and cayenne. The tuna is cooked in a hot skillet until it's crispy and black on the outside, while staying rare on the inside. The result is a tender piece of fish packed with flavor.
Blackened tuna is typically seared on the outside while staying rare in the center. Cooking it longer will firm the texture, but most people prefer it pink inside.
Blackened tuna is as spicy as you make it. It gets its heat from cayenne pepper. Taste the seasoning before using it and add more cayenne to your liking.
Ahi is the Hawaiian name for Yellowfin Tuna.
For a savory sauce for blackened tuna, try a mayo-based spicy mayo, remoulade, or bang bang sauce.
Seared tuna lasts up to 2 days in the fridge if stored properly in an airtight container. Make sure it's cooled completely before refrigerating. For the best flavor, eat it within 24 hours.
Pan Seared and Blackened Yellowfin Tuna
Ingredients
FOR THE CAJUN SEASONING
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
FOR THE TUNA
- 12 oz yellowfin or ahi tuna, defrosted if frozen
- 1 tablespoon unsalted butter
- 1 tablespoon toasted sesame seeds
- 1-2 sliced scallions (green onions)
- 1 lemon, sliced into wedges
Instructions
- Rinse defrosted tuna under cold running water; pat dry with a paper towel.
- Mix the seasoning spices together in a large bowl. Scatter on a plate.
- Press the tuna into the seasoning or dust the top and bottom of the tuna with the mixture.
- Heat butter or oil in a large skillet over high heat.
- Sear tuna for about 1 minute per side, just until a dark crust forms.
- Remove from the pan and let rest for a few minutes before slicing and serving.
- Garnish with sesame seeds, sliced scallions, and serve with lemon wedges.
