Blackened Yellowfin Tuna Steak is a quick, delicious meal you can make in under 10 minutes! Fresh tuna is coated in Cajun blackened seasoning, then seared in a hot pan. A squeeze of fresh lemon and your favorite side dish make this an easy, restaurant-quality meal at home.
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What is Yellowfin Tuna?
In this recipe, I use Yellowfin Tuna (Thunnus albacares), also known as Ahi Tuna. The fish is seasoned with homemade blackened seasoning for a little spice and big flavor.
Yellowfin tuna is a popular fish. You can serve it raw as sushi or sashimi. You can also cook it in many ways, like grilling or searing. In Japanese, it's known as maguro and it's ahi in Hawaii.
I sear the tuna in butter or oil for 30 seconds on each side in a cast iron skillet. Then, I chill it until it's ready to serve. This is easy and I'm going to walk you through it step-by-step.
Ingredients
- Yellowfin or Ahi Tuna Steaks. I used one (12-oz) piece of sushi-grade Yellowfin (Ahi) tuna.
- Unsalted butter, ghee, clarified butter, or avocado oil.
- Blackened seasoning. You can make your own recipe, or if you're in a hurry, use Paul Prudhomme's Blackened Redfish Magic. You can find it at your local grocery store or most fish markets.
Blackening Seasoning for Fish
This is enough seasoning for a pound of tuna. Double or triple the recipe for more fish.
Combine the following ingredients in a small bowl:
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (use more or less depending on your preference)
- 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.
Seared Tuna
Searing is cooking the outside of a food in a very hot pan to quickly create a crust on the food you are cooking.
Fresh tuna is one of the delicacies of the sea. Most of the tuna from the United States is wild-caught and frozen after harvest to kill parasites.
The Best Spices for Tuna
Blackening seasoning is a tasty spice mix. It includes paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and black pepper. It adds a smoky, slightly spicy kick to seafood, chicken, and meats.
How to Make Blackened Tuna Steaks
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.
Sear tuna for 30 seconds per side. You just want to cook the outside ever so slightly.
Remove tuna from the pan. Let it rest for a few minutes. You can then slice and serve.
Storage
You can wrap the seared tuna in plastic wrap to keep it moist and refrigerate for up to 24 hours.
What to Serve with Blackened Tuna
- Mango with Chili Lime Salt
- Peach Mango Salsa
- Mango Pico de Gallo
- Steamed white or brown rice
- Crisp green salad
- Creamy sauce such as bang bang sauce or spicy mayo
- Soy sauce or coconut aminos
- Seaweed salad
Sauce for Blackened Tuna
For a savory topping on blackened tuna, try Spicy Mayo, Remoulade, or Bang Bang Sauce.
If you like a pink sauce that you would get in a sushi restaurant, try this recipe for Spicy Mayo from Make Healthy Recipes. It combines the savory and sweet flavors of mayonnaise, garlic, sriracha, sesame oil, and a little lime juice.
I also like this sesame sauce from my Seared Yellowfin Tuna recipe. I make it with mayonnaise, soy sauce or coconut aminos, garlic, ginger, sesame oil, and lemon juice.
Recipe Notes and Tips:
Pan-seared ahi tuna is easy to make in under 10 minutes. It can be an appetizer or a main course.
Season sushi-grade ahi tuna with blackened seasoning spice rub. The seasoning mix creates a spicy crust on the tuna.
Add more cayenne pepper to the seasoning mix to increase the heat.
Sear the tuna in a hot heavy-bottomed stainless steel or cast-iron skillet for no more than 30 seconds per side. Because of the quick sear, the fish maintains its pink center and the edges cook ever so slightly.
After searing, you can wrap the tuna in plastic wrap and refrigerate until needed later in the day. Or, for the ten-minute meal, place the cooked tuna on a cutting board and let it rest for 2 minutes. Cut (with your sharpest knife) into ½-inch slices.
A great way to serve seared tuna is on a bed of seaweed salad. You can also make sandwiches, tuna tacos, or poke bowls.
Garnish seared tuna with cubes of fresh tropical fruit, such as lemon, mango, dragon fruit, or papaya.
More Blackened Seafood Recipes
- Blackened Baked Snapper
- Easy Blackened Fish Tacos
- Broiled and Blackened Yellowtail Snapper
- Blackened Swordfish
- Pan Seared Mangrove Snapper with Mango Coleslaw
- Fish and Grits
- Grilled Grouper Collar
- Blackened Shrimp with Brown Butter
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.
Blackening seasoning is made with paprika, salt, pepper, onion powder, garlic powder, thyme, oregano, and cayenne pepper. There is no sugar added.
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.
Pan Seared and Blackened Yellowfin Tuna
Ingredients
FOR THE 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
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 a tablespoon of butter or oil in a medium-high skillet.
- When butter is hot, add the fish and sear. Cook without moving, 30 seconds. Flip and cook for another 30 seconds.
- Remove tuna from the pan to a plate. Let it rest for 15 minutes.
- If serving immediately, slice tuna thinly with a sharp knife.
- If serving later in the day, wrap the uncut fish in plastic wrap and refrigerate for up to 24 hours. Slice before serving.
