Pan Seared and Blackened Yellowfin Tuna
Blackened tuna steak is coated in a bold Cajun-style spice blend with paprika, cayenne, garlic, and pepper, then quickly seared in a hot skillet. The outside forms a dark crust while the center stays tender and rare. A fast, high-protein dish packed with big flavor.
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.
Notes
Storage: Store leftover seared tuna tightly wrapped or in an airtight container. Refrigerate and enjoy within 24 hours for best texture.
Nutrition
Calories: 342.3kcalCarbohydrates: 7gProtein: 41.5gTotal Fat: 16.5gSaturated Fat: 6.1gCholesterol: 79.7mgSodium: 1815.3mgPotassium: 575.1mgFiber: 2.6gSugar: 1g
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